Composition / ingredients
Step-by-step cooking
Step 1:
Preheat the oven to 230-250 degrees. Peel the mushrooms, separate the legs (they can be used for mushroom soup, for example). Melt butter, add chopped garlic, chopped parsley. With the prepared mixture, using a brush, lubricate the mushroom caps from the outside and put them on a baking sheet covered with baking paper, greased side down.
Step 2:
Fill each hat with slices of mozzarella and slices of cherry tomatoes, and bake until the cheese melts and turns golden (about 15-20 minutes). To prevent the cheese from burning, cover the top with foil. Cut the basil leaves into thin ribbons.
Step 3:
Mix brown sugar and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat to a minimum and let it simmer for 5-8 minutes or until the mixture thickens.
Step 4:
Serve stuffed mushrooms, sprinkle with basil and sea salt to taste, sprinkle with balsamic vinegar syrup.
Caloric content of the products possible in the composition of the dish
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Brown sugar - 394 kcal/100g
- Sea salt - 0 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Mozzarella - 280 kcal/100g
- Balsamic vinegar - 88 kcal/100g
