Caprese Stuffed Mushrooms

C a pr e s e

Stuffed Mushroom

Garlic Butter 2 Tbsp. butter 2 cloves garlic, crushed 1 Tbsp. freshly chopped parsley

Balsamic Glaze ¼ cup balsamic vinegar 2 tsp. brown sugar Mushrooms 3-4 large portobello mushrooms, stem removed, washed and dried with a paper towel 3 fresh mozzarella cheese balls, sliced thinly ¾ cup grape or cherry tomatoes, sliced thinly fresh basil, shredded to garnish

1. In the 1 Cup Micro Pitcher microwave garlic, butter and parsley for 30 seconds, to melt. 2. Brush the bottoms of each mushroom and place them, buttered side down in the MicroPro Grill and brush any remaining garlic over the insides of each cap. 3. Fill each mushroom with the mozzarella slices and tomatoes. 4. Place cover in the GRILL position. Microwave on high power, 4-5 minutes. Check to see if done, GRILL for 1- 2 minutes, if needed or until cheese has melted and golden in color. 5. Combine sugar and vinegar in a Chef Series Saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. 6. Drizzle mushrooms with balsamic glaze. Garnish with chopped basil.

Directions