Stuffed Portobello Mushrooms w/ a Strawberry Pomegranate Balsamic Reduction

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Preparation time: 10 min
Cooking time: 15-20 min

Difficulty: Easy - for beginners



2 cups Pomegranate balsamic vinegar (available in most grocery stores)

7 Fresh strawberries (green tops removed)

1/4 cup White granulated sugar


Portobello caps

Fresh basil leaves

Fresh mozzarella ball

Italian bread crumbs (home made is best, but they also sell them at the store)

Butter or olive oil


REDUCTION INSTRUCTION: (Yes, I feel clever because that rhymes).....

Place all the ingredients in a blender. Mix until totally smooth. Pour into a pot and bring to a rolling boil. Reduce the heat and simmer until about a maple syrup consistency.


Using a butter knife spread the butter inside the mushroom caps. Stuff the caps with the bread crumbs. Drizzle some of the balsamic reduction over the bread crumbs. Arrange the basil leaves over the bread crumbs. Cut the mozzarella into circles and place over the top of the basil. Drizzle the balsamic reduction over the mozzarella. Place on an oiled sheet of tin foil and place on a hot grill or in the oven. Cook until the mushroom is your desired consistency. I prefer mine just a little mushy, but not falling apart.


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