| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 28g | 11g | 18g |
| sugars | fibre | protein | salt |
| 11g | 3g | 20g | 0.85g |
Why I Love French Caprese Stuffed Portobello Mushroom Caps with Pesto and Balsamic Drizzle
As someone who takes immense pleasure in blending different culinary traditions, one recipe that truly excites me is the Caprese Stuffed Portobello Mushroom Caps with Pesto and Balsamic Drizzle. It’s a beautiful amalgamation of classic French elegance and Italian simplicity, embracing the Holy Trinity of Italian Caprese salad – tomatoes, fresh basil leaves, and mozzarella cheese – housed within savory Portobello mushroom caps. A drizzle of homemade pesto and balsamic reduction truly seals the deal of this delightful dish.
Where The Inspiration Comes From
This recipe borrows flavors reminiscent of legendary French chef Julia Child and the rustic homeliness of Jamie Oliver’s stuffed roast squash. It’s the perfect example of how crossing culinary borders can bring out the best of two worlds. While there isn’t always an inspiring chef behind every creation, this recipe owes its roots to the kitchen creativeness of these culinary greats.
Taste of Delight
Why I love the Caprese Stuffed Portobello Mushroom Caps with Pesto and Balsamic Drizzle so much, is because every bite offers a delightful burst of flavours. The earthy tones of Portobello mushrooms, tanginess of ripe roma tomatoes, creamy texture of mozzarella cheese, the zesty punch from fresh basil leaves and richness of olive oil, all come together in a flamboyance that truly impresses your taste buds.
The drizzle of pesto and balsamic reduction adds the gourmet finishing touch, bringing sweet, sour, and savoury notes to this dish. With these glorious flavor matches, this dish doesn’t just satisfy your hunger; it elevates your culinary expectations.
A Recipe That Complements
Another reason to love this dish is the versatility it offers. The colorful spectacle and palate-pleasing flavours of the Caprese Stuffed Portobello Mushroom Caps make it a hearty main, a vibrant side dish, or a creative appetizer to complement a variety of other recipes. Picture a traditional French Onion Soup for the starter, followed by our beloved stuffed mushrooms with a side of creamy polenta, and no doubt, your dinner spread suddenly looks like a feast fit for a gourmet.
What You’ll Need
- 6 Large Portobello Mushroom Caps, cleaned and stems removed
- 3 Ripe Roma Tomatoes
- 1 lb Fresh Mozzarella Cheese
- 1 cup Fresh Basil Leaves
- 1/2 cup Olive Oil
- 1/4 cup Pine Nuts
- 1/4 cup Grated Parmesan Cheese
- 2 Cloves Garlic
- Salt and Black Pepper to taste
- 1 cup Balsamic Vinegar
- 1 tablespoon Honey
Method
Step One
Start by preheating your oven to 375 degrees F (190 degrees C). Prepare a baking sheet by lining it with parchment paper or aluminum foil and set it aside. This is to make sure your mushrooms don’t stick to the pan.
Step Two
Take your cleaned Portobello caps and drizzle them with a bit of olive oil. Season with salt and pepper then place them on the prepared baking sheet. Bake for about 15 minutes, or until tender. They should be slightly softened but still holding their shape.
Step Three
While the mushrooms are baking, prepare the pesto. Combine the basil leaves, olive oil, pine nuts, parmesan cheese, and garlic cloves in a food processor. Blend until smooth, and then season with salt and pepper to taste.
Step Four
Thinly slice the tomatoes and the mozzarella cheese. Once the mushrooms are done, remove them from the oven and layer each one with a slice of tomato, a piece of mozzarella, and a generous spoonful of pesto.
Step Five
Return the stuffed mushrooms to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step Six
While the mushrooms are finishing cooking, prepare the balsamic drizzle. In a small saucepan, combine the balsamic vinegar and honey. Bring to a boil over medium heat and then reduce to a simmer. Let the mixture cook for about 10 minutes, or until it has reduced by half and is thick and syrupy.
Step Seven
Once the mushrooms are done, remove them from the oven and let them cool for a few minutes. Drizzle the balsamic reduction over top of each one before serving. Enjoy your Caprese Stuffed Portobello Mushroom Caps with Pesto and Balsamic Drizzle!
