houseofmilhouse: The vegetarian recipes on here are my favorite.
I2ed3ye: Until ｔｈｉｃｃ
This looks great!
Poopy_Dildo: Looks yummy, although personally I’d probably pass on sweetening the balsamic and use it as is.
AmySchumersAnalTumor: this is a beautiful gif. I watched it even though I hate mushrooms and will never make this
sim1fin2: This has to be one of the nicer recipes I’ve seen on this subreddit in a while!
dickfromaccounting_: #Recipe
**Ingredients**
Garlic butter
2 tablespoons butter
2 cloves garlic , crushed
1 tablespoon freshly chopped parsley
Mushrooms:
5-6 large Portobello Mushrooms , stem removed, washed and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls , sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil , shredded to garnish
Balsamic Glaze: (or you can use store bought, or this recipe)
1/4 cup balsamic vinegar
2 teaspoons brown sugar (OPTIONAL)
**Instructions**
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
**For the Balsamic Glaze:**
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small 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. (If not using sugar, allow to reduce for 12-15 minutes on low heat).
phicorleone: Haha for I second I thought: “oh my god that is a LOT of garlic.” Then I realized it were partially mozarella balls.
PianoManFan: is there any benefit to pre-cooking the mushrooms a bit so they release some water?
JPSYCHC: Delicious. When my girlfriend cooks, I am usually responsible for some side vege. We usually just steen some broccoli or green beans or sautéed with some garlic if we’re feeling fancy ..and call it a day. This weekend when she cooks the main dish, I’m gonna make this and surprise her 🙂 because she hasn’t been feeling well so I want to do something nice
htxcountrymuffin: Real easy to make these keto
ivR3ddit: YUM!
Ouroboron: If you’re going to go through all of that, shouldn’t you be using a quality balsamic vinegar anyway? You know, one that is already thick, and not just adding sugar to thicken it?
Nick_named_Nick: now do the Caprese Martini!
CoralPinkOrange: I started getting really mad during the opening shot when the person was stripping all that cheese off the mushroom. No. No. No.
clean2018: I approve this message.
coopersrightarm: Damnit. Just finished lunch, now I’m hungry again!
luciliddream: Good touch on the balsamic vinegar to balsamic reduction. Looks great!
uselesstriviadude: Pro tip: Make sure your exhaust hood is on full blast when you start boiling the balsamic or you’ll kill yourself with the fumes.
makemeking706: Eating them with a fork and avoiding the mushroom makes me think of oysters. I could imagine these being served, but everyone just eats the cheese and tomatoes and discards the “cup”.
TreatmentForYourRash: Alright reddit, tell me what’s wrong with this recipe
sally_berry: But why are they just eating the top off of it
FlyinPenguin: Goodnight.
McCappaho: For the love of all things holy, please scrape out the gills on the mushrooms before you stuff them.
NowthatswatIcallBUTT: My body is ready.
this_isnt_me: I am soooo doing this on the weekend, thanks OP!
a-b-h-iiii: *wipes drool off screen*
winowmak3r: This looks really good. I love mushrooms and the ingredients for this are pretty simple. Definitely going to give this a try!
KodiakDog: The amount of gifs on here that show metal to Teflon is ridiculous. Is this a new trend I am unaware of?
PM_ME_YOUR_YURT: Anyone have a tip on not making my house smell like a chemical weapon when reducing balsamic?
macmac360: damn that looks fantastic
dinngoe: A lot of scientists think that Mushrooms first came to earth from meteor crashes because the meteors would have spores on them. They may be from ancient planets.
dinngoe: would this work with toast instead of portobellos and Kraft singles instead of mozzarella?
SwoleFlex_MuscleNeck: Caprese peezy!
Although I question the need to add sugar to a balsamic reduction. Good balsamic is basically a couple steps away from syrup anyway, lol.
powabiatch: Looks amazing but needs way more basil. Like, whole leaves’ worth.
dachungdynasty: I wish there were some decently delicious low-carb foods that offer the utility and ease of making and eating a sandwich. Seems like most of the delicious low-carb diet foods require more than just slapping some meat on buns.
And you almost always need a fork. If anyone knows some delicious low-carb sandwich equivalents, please let me know!
Si_guey: Ayyyy portabellos cause cancer fyi
DontDisapPyrrha: Doesn’t adding the sugar to a vinegar that’s already sweeter than most, counterintuitive to the whole low carb thing?
TychaBrahe: And I was just wondering what I would make the vegetarians for a Passover main.
Nstrix17: Should the mushrooms be salted/seasoned before adding the filling? Or does the garlic butter/mozzarella already have enough salt in it to compensate? I only recently started liking mushrooms, so I’m not very used to cooking with them
paputsza: Mmm yes, parsley, the one spice that detracts from all other spices.
Shattered_Hawk: U know whats also low carb? A steak
Lebbbby: Mmmmm be careful. Evidence suggests that undercooked portabello mushrooms can be bad for you…
CrispyButtNug: Why does low carb matter?
soil-mate: Ooof this looks so good. I think I’m gonna make something similar for lunch. Portobellos with prosciutto, figs, arugula, mozzarella, and some balsamic. And substitute the fat from the garlic butter with foie gras au porto. Yummmm.
HiddenShorts: Honestly if you are worried about carb intake then it should be pretty obvious that this is low carb. I don’t feel like it needs to be said.
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