Mozzarella Mushroom Caps

This recipe is excerpted from Magical Butter

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 1 Cap

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Prep Time

5 Minutes

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Cook Time

15 Minutes



Balsamic Glaze

  • 8 ounces balsamic vinegar
  • ¼ cup organic brown sugar

Portabello Caps

  • ½ cup Magical Olive Oil
  • 4 large portobello mushroom caps
  • 4 ounces mozzarella cheese shredded or cubed
  • 2 ounces Parmesan cheese grated
  • 3 large fresh basil leaves chopped
  • 2 ounces cherry tomatoes halved
  • 2 cloves garlic smashed
  • ¼ cup fresh chives chopped
  • Salt to taste
  • Pepper to taste


Balsamic Glaze

  1. In a medium-sized saucepan on medium-low heat slowly cook the vinegar and brown sugar until reduced by about 75 percent becoming a glaze.
  2. Drizzle 2 tablespoons of the balsamic glaze over your Mozzarella Caprese Mushrooms serve and enjoy!

Portabello Caps

  1. Preheat your oven to 350°F.
  2. Place the portobello caps stem side down on a baking sheet (lined with a MagicalButter baking mat if available). Drizzle them generously with Magical Olive Oil; flip; and repeat with the reverse side of the caps.
  3. Fill the inverted caps with mozzarella tomato halves, chives, Parmesan garlic and basil. Salt and pepper to taste.
  4. Bake on the center oven rack for 10 minutes.