Caprese Mushrooms

Mushrooms stuffed with garlic, basil, mozzarella and tomato. Grilled to perfection on the braai.

Recipe Ingredients

For the butter

• 2 tablespoons SPAR butter
• 2 cloves SPAR Freshline garlic, finely minced
• 1 tablespoon SPAR Freshline parsley, coarsely chopped
• 1 teaspoon SPAR Freshline thyme, finely chopped

For the mushrooms

• 6 large SPAR Freshline Braai Mushrooms, washed and dried
• 12 mini mozzarella cheese balls, sliced
• 1 cup SPAR Freshline cherry tomatoes
• fresh SPAR Freshline basil, to garnish

For the balsamic glaze

• 1/4 cup SPAR balsamic vinegar
• 2 teaspoons SPAR brown sugar

Recipe Method

1. Prepare the braai.
2. For the butter: mix together the butter, garlic, parsley and thyme in a small saucepan and melt until garlic is fragrant.
3. Brush the bottoms of each mushroom and place them, buttered side down, onto a baking tray.
4. Brush remaining garlic butter onto the insides of the mushrooms.
5. Fill each mushroom with the mozzarella slices and tomatoes and place onto the braai.
6. Grill until the cheese has melted.
7. For the balsamic glaze - combine vinegar and sugar in a small saucepan over a high heat and bring to the boil.
8. Reduce heat to low and simmer for +- 4 minutes or until mixture has thickened and reduced to a glaze.
9. Garnish each mushroom with basil, salt and pepper and a drizzle of balsamic glaze.