A. Rummel, the world-renowned chef who has won many awards and is the face of Napoleon grills, includes this recipe in the lists of the best and most popular dishes for a reason.
Grilled mushrooms with a classic Italian filling is an extremely easy to make and incredibly tasty snack. Caprese is a familiar combination of tomatoes, mozzarella, basil and balsamic cream.
Although A. Rummel chose to use champignons in this recipe, you can replace them with portabella mushrooms. True, in this case, you will need much more stuffing or just a few portabellas. For a more expressive mushroom taste, replace the white mushrooms with brown ones.
Ingredients:
- 10 medium-sized porcini mushrooms
- 50g garlic butter (or just butter mixed with chopped garlic)
- 10 cherry tomatoes
- 10 small balls of mozzarella cheese
- 2 hours basil leaves, cut into strips
- salt
- pepper
- balsamic vinegar cream
Production:
- Clean the champignon heads. Cut out the rolls. Melt the butter and silicone brush apply inside and out. Sprinkle lightly with salt and freshly ground pepper. Leave for 10 minutes
- While waiting for the mushrooms to marinate, chop the tomatoes and mozzarella cheese.
- Turn the mushroom heads upwards and place the tomato and cheese filling inside.
- Bake in indirect heat at 180 degrees for about 10 minutes. The cheese should be melted and the mushrooms should be lightly browned.
- Garnish with basil and a drizzle of balsamic vinegar cream
Delicious!
