Mushrooms Caprese

TopatoTopatoДарт Вейдър4119871
"I`m rubbing my hands together and setting the table because I know how tasty these mushrooms are and how much wine I`ll be drinking with them."
Preparation10 min.
Cooking13 min.
Тotal23 min.
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  • portobellos - 8 - 10 (champignons)
  • butter - 2 tablespoons
  • garlic - 2 cloves, pressed
  • mozzarella - 5 - 6 pieces, sliced thinly
  • cherry tomatoes - 1 cup
  • glaze
  • balsamic vinegar - 1/4 cup
  • brown sugar - 2 tsp
  • salt


Heat oven to 356°F (180 °C); prepare medium tray.

Wash the mushrooms or rather, scrub them with your palms. Remove the stems. Dry each mushroom with paper towel on both sides.

Melt the butter in a casserole with the pressed garlic. Using a brush, scrub each mushroom on its top and bottom side. Arrange in the tray. Place a piece of chopped tomato, piece of mozzarella in place of the stem. Salt them. Bake until the mozzarella melts, about 15 min. Take out of the oven and pour a trickle of glaze on top.


Pour the balsamic vinegar with the sugar in a casserole. Leave on moderate heat while stirring, until your spoon leaves a furrow along the bottom, about 8-10 min. The sauce needs to be thick with a pleasant dark brown-caramel color and have a sweet-and-sour taste with strong aroma. Pour it over each mushroom in a thin trickle.

Notes: Portobello mushrooms are large, flat, fleshy and brown. They have nearly minimal differences taste-wise in comparison to plain champignons.

I've used champignons before in place of Portobellos for this recipe and it's fine.


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