Guest Post: Balsamic Roasted Caprese Mushrooms
We have a special guest in our kitchen today!! Heather Lang from The Tasty Gardner is here and she has an awesome recipe that is sure to be the hit of every Summer BBQ! Not only is it quick and painless to make, you’ll like it so much you’ll be making it every day until the next season!
Wow at your next barbeque with this refreshing marriage of stuffed mushrooms and caprese salad. Make ahead of time to allow the flavours to mingle and give yourself more time to spend with your guests
Balsamic Roasted Caprese Mushrooms
25-35 mushrooms
prep time : 10 minutes
cook time : 20 minutes
Ingredients
- 3 pints small button mushrooms (approximately 25-35 mushrooms)
- 2 cups balsamic vinegar
- 1 pint cherry tomatoes, halved
- 1 1/2 cups mini bocconcini cheese, halved
- Bunch of basil, torn into 25-35 1″ pieces (or smaller leaves separated)
- salt and pepper to taste
Balsamic Roasted Caprese Mushrooms
Directions
- Remove the stems from the mushrooms. If the cavity doesn’t look big enough to fit half and tomato and cheese use a spoon to hollow it out a little bit.
- Preheat oven to 450 degrees F. While oven is preheating toss mushrooms in a bowl and toss with balsamic vinegar. Prepare a parchment lined baking sheet.
- Once oven is heated place mushrooms cap up on baking sheet and roast for 20 minutes. Reserve the vinegar.
- While the mushrooms are roasting in a small saucepan bring the balsamic vinegar up to a low simmer. Stirring occasionally, simmer until it becomes thick and reduced.
- Remove mushrooms from oven and place on serving platter. Press a piece of basil into each cavity. Add half a tomato and half a cheese.
- Drizzle with reduced balsamic and season with salt and pepper.
This bite sized appetizer is the perfect Summer snack! Not only does it taste amazing, it’s super simply to make and will impress any guest you have at your backyard BBQ’s!
You can follow Heather on her cooking adventures on Twitter, Instagram and Facebook.
