Stuffed mushrooms glazed with a balsamic vinegar reduction add an elegant touch to any dish.
|Directions||Heat the balsamic vinegar in the large frying pan over medium heat. Simmer gently (do not boil) for 5-10 minutes, until thick and syrupy.
Cut off the mushroom caps, add to the balsamic balsamic reduction, and cook 2-3 minutes, until slightly softened. Remove and set aside.
Meanwhile, heat 1 T olive oil over medium heat. Add garlic, sauté 30 seconds. Trim and chop the mushroom stems, add to pan, and cook 1 more minute, until soft.
Mix bread crumbs, Parmesan cheese, basil, salt, and pepper in a bowl, then stir in the mushrooms.
Preheat your broiler. Arrange mushroom caps on baking sheet, stuff with bread crumb mixture, and drizzle with remaining 2 T olive oil and some of the balsamic reduction. Broil until golden brown and serve.
|Notes||Adapted from Robin Robertson’s The Vegetarian Meat and Potatoes Cookbook, in which it’s called Balsamic-Glazed Stuffed Mushrooms.
If you like stuffed foods, you might want to try these other vegetarian recipes:
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