How To Make Cannabis-Infused Mozzarella Mushroom Caps Caprese
These delicious Mozzarella Mushroom Caps Caprese are so filling and perfect to have as a main dish, but you could easily serve them as a side.
October 24, 2018
Written by Brittney Sanger
Photo courtesy of ReadyZestGo via Youtube
½ cupMagical 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 and pepper to taste
8 ounces balsamic vinegar
¼ cup organic brown sugar
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 and pepper to taste
Balsamic Glaze
8 ounces balsamic vinegar
¼ cup organic brown sugar
- Preheat your oven to 350°F.
- 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.
- Fill the inverted caps with mozzarella, tomato halves, chives, Parmesan, garlic, and basil. Salt and pepper to taste.
- Bake on the center oven rack for 10 minutes.
- In a medium-sized saucepan over medium-low heat, slowly cook the vinegar and brown sugar until reduced by about 75 percent, becoming a glaze.
- Drizzle 2 tablespoons of the balsamic glaze over your Mozzarella Caprese Mushrooms, serve, and enjoy!
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October 24, 2018 — Last Updated
Written by Brittney Sanger
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