You’ve probably seen the Caprese Mushrooms going around social media over the last few months. They are filled with garlic, cheese, basil and tomatoes topped with a balsamic/sugar drizzle and baked until the cheese is all gooey and melty.
I wasn’t sure about them. They looked great, but I couldn’t imagine the flavors melding together in a new form of goodness.
Jeremy and I had a quiet dinner table last Friday and we decided to make these mushrooms, along with pepper encrusted steaks, baked potatoes and a warm brownie sundae for two…the girls were out for the night eating pizza and ice cream with friends.#teenagers
I changed the recipe for the mushrooms up a bit, and this is the result.
4 large-ish Portabella Mushrooms.- don’t use the giant ones, use the ones that you can eat in two or three bites.
6 cherry tomatoes, halved lengthwise
4 mozzarella balls
1 cup fresh baby spinach
1/8 cup Balsamic Vinegar
pinch of Himalayan Salt (any larger salt will do)
- Remove the stems from the mushrooms and clear out the gills (the gills are those dark colored paper-like thin pieces inside the mushroom cap).
- Rinse mushroom cap well, removing all dirt
- Place mushroom caps upside down in small baking pan, so that the stem area is facing up.
- Place 3 or 4 leaves of spinach inside each cap.
- Stand three tomato halves in each cap.
- Place 1 mozzarella ball in middle of each tomato. Push down to ensure it melts in place.
- Drizzle with Balsamic and a pinch of Himalayan Salt
- Bake at 350 until cheese is melted.
- Serve hot.