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Stuffed Mushrooms

Garlic butter

  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 1 tablespoon freshly chopped parsley

Mushrooms

  •  5 large Mushrooms, stem removed, washed and dried with a paper towel
  • 5 fresh mozzarella cheese balls, sliced thinly
  • 1 cup grape (or cherry) tomatoes, sliced thinly
  •  Fresh basil, shredded to garnish
  •  Balsamic Glaze: (you can use store bought, or this recipe)
  • ¼ cup balsamic vinegar

Method – Step by step

  1.  Preheat oven to grill settings on high heat. Arrange oven shelf to the middle of your oven.
  2. Combine all the garlic butter ingredients together in a small saucepan (or microwave safe bowl) and melt until garlic is fragrant, brush the bottoms of each mushroom and place them buttered side down, on a baking tray.
  3. Fill each mushroom with the mozzarella slices and tomatoes and grill until the cheese has melted and golden in colour (about 8 minutes).
  4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

For the Balsamic Glaze

(If making from scratch, prepare while mushrooms are in the oven.) Combine stevia and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze.

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