| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 120 | 8g | 3g | 8g |
| sugars | fibre | protein | salt |
| 5g | 1g | 6g | 0.6g |
Why I Love American Caprese Stuffed Mushrooms with Balsamic Glaze
There’s something truly magical about the way simple ingredients can transform into a gourmet delight. Take this Caprese Stuffed Mushrooms with Balsamic Glaze, for instance. This dish speaks to my love for fresh, vibrant flavors, and the way they can meld together to create something extraordinary.
Embracing the Freshness of California
Growing up in California, I was surrounded by the freshest produce and a culture that celebrated farm-to-table dining. This recipe captures that essence beautifully. The cherry tomatoes, fresh mozzarella, and basil are a nod to the bountiful produce that I was lucky to have access to throughout my life. The combination of these ingredients brings a certain lightness and exceptional taste to the dish.
A Touch of Tradition
Although this Caprese Stuffed Mushrooms with Balsamic Glaze recipe has Italian roots, I like to think of it as a blend of my West Coast upbringing and my Gujarati heritage. The earthy mushrooms and vibrant stuffing remind me of stuffed snacks like Gujarati stuffed bell peppers that my family and I cherish. The filling is simple yet packed with flavor, much like traditional Indian stuffed dishes.
Inspired by Culinary Artistry
While I can’t pinpoint a single chef who inspired me to create this recipe, I owe some of my enthusiasm for stuffed vegetables to culinary greats like Giada De Laurentiis. Her love for fresh, simple Italian cuisine has always resonated with me. The use of a balsamic glaze in this recipe ties everything together with a sweet, tangy finish that elevates the entire dish.
Perfect Pairings
Consider serving these stuffed mushrooms as an appetizer or even as a main course with a side of simple arugula salad. They also pair wonderfully with grilled meats or can be part of a mixed tapas platter. The flavors are so versatile that they can sit comfortably next to a variety of dishes, making them an excellent addition to any meal.
This recipe is a love letter to the fresh, bold flavors that have shaped my cooking philosophy. Whether you’re a fan of traditional Caprese salad or looking for an innovative way to enjoy mushrooms, these Caprese Stuffed Mushrooms with Balsamic Glaze are sure to delight your taste buds and warm your heart.
What You’ll Need
- 12 large portobello or cremini mushrooms, stems removed and cleaned
- 1 cup cherry tomatoes, quartered
- 1 cup fresh mozzarella, diced
- 1/4 cup fresh basil, chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
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Method
Step One
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Step Two
In a small saucepan, combine the balsamic vinegar and honey. Bring to a boil over medium heat, then reduce the heat and let it simmer until the glaze thickens, about 10-15 minutes. Stir occasionally. Remove from heat and let it cool.
Step Three
While the balsamic glaze is cooling, prepare the mushrooms. Remove the stems from the mushrooms and clean them with a damp cloth. Place the mushrooms on the prepared baking sheet, gill side up.
Step Four
In a mixing bowl, combine the quartered cherry tomatoes, diced fresh mozzarella, chopped fresh basil, minced garlic, and olive oil. Season with salt and pepper to taste. Mix well to combine.
Step Five
Spoon the tomato and mozzarella mixture into each mushroom cap, filling them generously.
Step Six
Bake the stuffed mushrooms in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Step Seven
Remove the stuffed mushrooms from the oven and let them cool slightly. Drizzle the prepared balsamic glaze over the top of each mushroom.
Step Eight
Serve the Caprese Stuffed Mushrooms warm as an appetizer or side dish. Enjoy!
