Caprese Stuffed Portabello Mushrooms
Preheat oven to 375degrees
peal and mash and chop 4 cloves of garlic and toast in a skillet in butter until dark brown, stir often so they don’t burn.
Wash and remove stem from 4 portabello mushrooms, pat dry with paper towel.
1 bunch fresh basil coarsly chopped
1 7oz. jar sun dried tomatoes packed in oil, dried on a paper towel
4oz. garlic and herb feta cheese crumbled
12 mozerella balls or slices from a fresh mozerella roll about 1/2” thick.
Balsamic vinegrette to taste
Brush the bottoms and insides of the mushrooms with the garlic infused butter. Distribute the roasted garlic over the inside of the 4 mushrooms. Sprinkle the feta cheese over the insides of the mushrooms, distribute the chopped fresh basil over the cheese and toasted garlic. Place 3-4 sun dried tomatoes on each mushroom and then distribute the mozzarella slices between the dried tomato pieces. Sprinkle with balsamic vinegrette, more can be added when you eat them if not enough now. Sprinkle Italian seasoning over the entire mushroom content.
Place in oven on a cookie sheet and bake for 20-25 minutes or until mozzarella is nice and melted.
I added a little more vinegrette to mine, Mrs. Lose thought hers was just right as it was out of the oven. She says I can fix these anytime, I guess she liked them. We’re having the remaining 2 for lunch tomorrow. I cooked these in the Pitboss pellet smoker.
