Garlic Oil Mushrooms with Tomatoes and Cheese

The rich taste of mushrooms is complemented by cheese, tomatoes and basil. Delicious. A dish with exquisite taste, very easy to prepare, suitable for a dinner party. The mushrooms are complemented not only by aromatic garlic oil, but also by balsamic vinegar sauce.
cook time: 30 min
Noah Merrick
Garlic Oil Mushrooms with Tomatoes and Cheese

Nutrition Facts (per serving)

170
Calories
12g
Fat
13g
Carbs
6g
Protein

Ingredients (5 portions)

Stuffed mushrooms:

Champignon 5 pc
Mozzarella 80 g
Cherry tomatoes 100 g
Basil 5 leaf
Sea salt to taste

Garlic oil:

Garlic 2 clove
Butter 2 tbsp
Parsley 1 tbsp

Balsamic sauce:

Balsamic vinegar 50 ml
Brown sugar 2 tbsp

Recipe instructions

Step 1

Step 1
Preheat the oven to 230-250 degrees. Peel the mushrooms, separate the stems (they can be used for mushroom soup, for example). Melt the butter, add chopped garlic and chopped parsley. Using a brush, brush the outside of the mushroom caps with the prepared mixture and place on a baking sheet lined with baking paper, greased side down.

Step 2

Step 2
Fill each cap with mozzarella slices and cherry tomato slices and bake until the cheese is melted and golden brown (about 15-20 minutes). To prevent the cheese from burning, cover the top with foil. Cut the basil leaves into thin ribbons.

Step 3

Step 3
Combine brown sugar and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce heat to low and let simmer for 5-8 minutes or until mixture thickens.

Step 4

Step 4
Serve the stuffed mushrooms, sprinkle with basil and sea salt to taste, and drizzle with balsamic vinegar syrup.

Additional rubrics

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