"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October."
~ Nathaniel Hawthorne
(Autumn Abstract)
CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS
(Garlic buttered Portobello Mushrooms stuffed with fresh mozzarella cheese, tomato slices and fresh shredded basil then drizzled with rich balsamic glaze ... compliments of Cafe Delites)
Garlic Butter:
2 Tbsp. butter
2 cloves crushed garlic
1 Tbsp. freshly chopped parsley
Mushrooms:
5 large Portobello Mushrooms, stem removed, washed, and dried with paper towel
5 fresh thinly slices of mozzarella cheese
1 cup sliced grape/cherry tomatoes
fresh shredded basil for garnish
Balsamic Glaze:
1/4 cup balsamic vinegar
2 tsp. brown sugar
(Combine sugar and vinegar in small saucepan over high heat. Bring to boil, reduce heat to low and simmer until thickened and returned to glaze)
- Preheat oven to grill/broil settings on high heat.
- Combine all of Garlic Butter ingredients in small saucepan (or microwave safe bowl) and melt until garlic is fragrant. Brush bottoms of each mushroom and place buttered side down on baking tray.
- Fill each mushroom with mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).
- Serve topped with basil and drizzled balsamic glaze.
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