Champignons with tomatoes and garlic oil

Step-by-step preparation

Cooking time: 30 mins

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.

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.

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.

4. STEP 4

   

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

Comments on the recipe

IrinaPrimorochka

04.09.2023

5

I bake the champignons for 20 minutes, covering with foil to prevent the cheese from burning. They won't bake in 10 minutes.

Pauline

04.09.2023

5

And with step 3 - what to do? Where to add? And when?