GARLICKY PORTOBELLO WITH BALSAMIC DRIZZLE

Dazzle your family and friends with this perfect appetizer or have it as an entree with garlic mashed potatoes and a lovely salad on the side. Up to you, but you won’t be disappointed and neither will your guests!

Preheat oven to broil setting.  Position oven rack in the middle of the oven.  Combine all the garlic butter ingredients in a bowl and microwave until butter is melted. Brush the mushrooms both sides.  Place mushrooms with bottoms up on parchment paper covered cookie sheet.

Fill the inside of each mushroom with tomato slices and cheese. Broil approximately 8 – 10 minutes. You need to watch them as  cooking time will vary with size of mushrooms. The cheese will start to turn golden brown.

Balsamic Drizzle:   Combine vinegar and sugar in a small pot over high heat. Bring to a boil. Reduce heat and begin whisking until mixture begins to thicken. This will take approximately 3 minutes.

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GARLICKY PORTOBELLO WITH BALSAMIC DRIZZLE

  • Author: Carla's No Place Like Home
  • Prep Time: 15 minutes
  • Cook Time: 8-10 minutes
  • Total Time: 23-15 minutes
  • Yield: 5-6 1x
  • Category: appetizer or main
  • Method: broil
  • Cuisine: Canadian

Description

Dazzle your family and friends with this perfect appetizer or have it as an entree with garlic mashed potatoes and a lovely salad on the side. Up to you, but you won’t be disappointed and neither will your guests!


Ingredients

Scale
  • Garlic butter:  3 tablespoons + 1 teaspoon of vegan butter
  • 2 medium size garlic cloves
  • 1 tablespoon of fresh Italian parsley
  • Mushrooms:  5-6 large portobello mushrooms washed and completely dried. Remove stems and gills.  (Use spoon to gently scrape the gills off clean)
  • Grated vegan mozzarella cheese
  • 1 cup cherry tomatoes sliced 1/2 
  • Balsamic Glaze: 
  • 1/2 cup balsamic vinegar 
  • 4 teaspoons coconut sugar

Instructions

  1. Preheat oven to broil setting.
  2. Position oven rack in middle of the oven. Combine all the garlic butter ingredients in a bowl and microwave until butter is melted.
  3. Brush the mushrooms both sides.
  4. Arrange mushrooms with bottoms up on lined parchment paper cookie sheet.
  5.  Fill the inside of each mushroom with tomato slices and cheese.
  6. Broil approximately 8 – 10 minutes. You need to watch them as cooking time will vary with size of mushrooms. The cheese will start to turn golden brown.
  7. Balsamic Drizzle: Combine vinegar and sugar in a small pot over high heat.
  8. Bring to a boil. Reduce heat and begin whisking until mixture begins to thicken. This will take approximately 3 minutes.
  9. Remove pot from heat and drizzle over broiled mushrooms.
  10. Serve immediately.

Keywords: vegan, gluten free, portobello mushrooms, balsamic drizzle