Mushroom Bites-Recipe

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. dsc_0101


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)

To Do: 

  1. 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).
  2. Rinse mushroom cap well, removing all dirt
  3. Place mushroom caps upside down in small baking pan, so that the stem area is facing up.
  4. Place 3 or 4 leaves of spinach inside each cap.
  5. Stand three tomato halves in each cap.
  6. Place 1 mozzarella ball in middle of each tomato. Push down to ensure it melts in place.
  7. Drizzle with Balsamic and a pinch of Himalayan Salt
  8. Bake at 350 until cheese is melted.
  9. Serve hot.


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