Caprese Stuffed Mushrooms with Pesto and Balsamic Reduction - Vegetarian
The Caprese Stuffed Mushrooms with Pesto and Balsamic Reduction combines the iconic flavors of a Caprese salad into a bite-sized appetizer perfect for any gathering. Fresh mushroom caps are filled with cherry tomatoes, creamy mozzarella, and fragrant basil, creating a harmonious blend of textures and tastes, all topped with a luscious balsamic reduction that adds a sweet and tangy finish.
Ingrédients
- 12 large mushrooms, stems removed
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella, diced
- 1/2 cup fresh basil leaves, chopped
- 2 tablespoons pesto
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat oven to 375°F (190°C).
- Place the mushroom caps, gill side up, on a baking sheet lined with parchment paper.
- In a bowl, combine cherry tomatoes, mozzarella, chopped basil, pesto, olive oil, salt, and pepper.
- Stuff each mushroom cap with the tomato mixture.
- Bake for 20 minutes, or until the mushrooms are tender and the cheese is melted.
- While the mushrooms are baking, prepare the balsamic reduction by bringing the balsamic vinegar and honey to a boil in a small saucepan.
- Reduce heat to low and simmer until the mixture is reduced by half and syrupy, about 10 minutes.
- Drizzle the balsamic reduction over the baked mushrooms before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 200kcal | Carbohydrates: 10g | Protéines: 8g | Fat: 14g | Sucre: 6g
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