I love nothing more than to plate up hearty, healthy, grilled dishes for my friends and family.
There are so many recipes out there that feature the most fabulous cuts of meat in exciting, savory dishes, but to those who are on the lookout for a wonderful veggie alternative, we’ve got you covered.
Below, we share steps for making balsamic-glazed pesto portabellas — little mushroom caps loaded with fresh veggies, cheese, and sauce that pack a ton of complex flavors.
You can certainly use the same thick, meaty portabella mushrooms in many other recipes, including “meatless” BLT sandwiches, pasta, and juicy veggie burgers.
Make sure to check out the recipe below, then watch the video for the full instructions.
Will you be trying your hand at this recipe in your kitchen?
Let us know your favorite things to cook with mushrooms in the comments below.
Please SHARE if you love simple, quick, and fresh recipes like this!
- 4 portabella mushrooms, stems and gills removed
- 2 Tbsps. butter, melted
- 2 cloves garlic, minced
- 1 Tbsp. parsley, chopped
- Grape tomatoes, halved
- Mozzarella, sliced
1⁄4cup balsamic vinegar
- 2 tsps. brown sugar
- In a container, add melted butter, garlic, and parsley. Mix until well combined.
- Brush butter mixture over the surface of each mushroom cap.
- Place mushrooms cap-side down onto a parchment-lined baking sheet.
- Fill centers of mushrooms with pesto sauce, then top with tomatoes, mozzarella, and gorgonzola.
- Broil in oven for 8 minutes, or until cheese is melted and bubbly.
- To make the glaze, pour balsamic vinegar into a saucepan.
- Add in brown sugar, then simmer until reduced to a glaze.
- Top portabellas with glaze and extra parsley.
- Serve with bread, if desired. Enjoy!
Please SHARE if you love recipes for simple, fresh appetizers, like this one!
Due to restrictions, this video cannot
be viewed in your region.