{"id":3641,"date":"2018-01-19T19:32:10","date_gmt":"2018-01-20T02:32:10","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=3641"},"modified":"2019-02-01T14:02:37","modified_gmt":"2019-02-01T21:02:37","slug":"caprese-portobellos-balsamic-glaze","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/caprese-portobellos-balsamic-glaze\/","title":{"rendered":"Caprese Portobellos with Balsamic Glaze"},"content":{"rendered":"

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The Best Caprese Portobellos<\/h1>\n

If you love Mushrooms and you love Caprese, you are absolutely going to love this Caprese Portobellos recipe because it combines the best of both worlds.  Using Large Portobello mushroom caps gives a ton of surface area to cram in plenty of Mozzarella, Tomatoes and Fresh Basil.  And, if you prepare your dish the way I show you how to do it, you’re whole world will change.  So open your mind to other possibilities and I’ll show you how to make the best Mushroom Caprese.<\/p>\n

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What is Caprese Portobellos<\/h2>\n

To understand Caprese you must understand, first, that it is a traditional Italian recipe that usually breaks down to 3 basic ingredients: Mozzarella, Tomatoes and Fresh Basil.  Many folks consider Caprese Antipasto<\/a> ingredients and many Caprese Salad recipes exist because of the over all freshness the combination provides.  My sources tell me that the real Caprese is just Buffalo Mozzarella, which is made from Buffalo milk and it’s a typical dish served in the Isle of Capri.<\/p>\n

Normally, Caprese Portobellos is prepared and served with fresh Tomatoes but I am recommending my Marinated and Roasted Cherry Tomatoes<\/a>, instead, for several reasons.  First, because roasted cherry tomatoes are awesome, so that’s just a no brainer, and second because you want to add olive oil to the mushrooms and the olive oil, marinating the cherry tomatoes, has garlic and fresh herbs roasted into it.  So it really enhances the flavor, a ton.  If you want to use fresh tomatoes, instead, that’s fine too but I highly recommend mixing a 1\/4 cup of olive oil with some fresh chopped garlic and a pinch of salt, at the very least, and add that to the mushrooms.<\/p>\n

Also, when it comes to the Balsamic Glaze, most recipes recommend a 1 to 4 ratio of Brown Sugar and Balsamic Vinegar.  I don’t agree with this at all and I was trained to balance the bitter with more sweet.  I would recommend a 1 to 1 ratio, instead but that’s entirely up to you.  Bring it to boil and reduce the heat to medium.  Cook it for 5 minutes until the sauce reduces and practically caramelizes and you will have a perfect glaze.<\/p>\n