Mushroom Caprese Melts
These are a real treat during the summer if you need something fresh tasting and could really be done with any cheese or tomatoes that you have in the fridge. If you don’t want to heat up your house and have access to a grill, they’d also work in a tin foil package or on a Blackstone vs. the oven
INGREDIENTS YOU WILL NEED:
Cherry tomatoes, sliced - approx 20 small tomatoes
Fresh mozzarella balls, sliced
Boursin brand cheese - 6 tsp (alternative: any strong spreadable cheese is fine)
Whole portobello mushrooms - 6 caps
Fresh basil, finely chopped - 4-ish fresh leaves
Kosher salt - 1/2 tsp
Black pepper - 1/2 tsp
Olive oil - 2 tbsp
Butter - 2 tbsp
Garlic, minced or paste - 1 tbsp
Balsamic glaze (optional)
UTENSILS I’D SUGGEST HAVING:
Sheet pan - for broiling
Silicone brush - for butter mixture
Colander - for washing mushroom caps
Knife - for prepping filling
Cutting board - for prepping filling
Small bowl - for butter mixture
Small bowl - for basil mixture
Spoon
ORDER OF OPERATIONS:
Cut up tomatoes, basil, and mozzarella and melt butter.
Brush mushrooms with garlic butter and spread boursin cheese mixture inside each cap.
Stuff with remaining cheese and tomatoes
Drizzle caps with basil and olive oil
Bake and let cool before serving
INSTRUCTIONS:
Preheat? No - we will be broiling, so no need to preheat ahead of time
Add your chopped basil to a small bowl with the olive oil
In a separate bowl, melt down butter and add garlic, salt, and pepper. Brush this mix over the inside and outside of each mushroom cap
Spread a teaspoon of boursin cheese mixture inside each cap. Add chopped tomatoes and mozzarella balls as well.
Using a spoon, drizzle basil mixture lightly over the top of each stuffed mushroom and place in the oven on broil until cheese is bubbly.
Once out of the oven, you can drizzle with a balsamic vinegar glaze for more flavor, but it’s not entirely necessary
Enjoy!