Portabella Caprese on the Big Green Egg 🍄🔥

Get ready for an explosion of flavor with this delicious Portabella Caprese recipe, cooked to perfection on the Big Green Egg! Brushed with a garlic butter sauce and topped with a tangy balsamic reduction, it's a must-try dish.

Ingredients:

Large Portabella Mushrooms
Cherry Tomatoes
Mozzarella Pearls
Fresh Basil
Garlic Butter Sauce:

4 tbsp Butter
3 Garlic Cloves (minced)
1 tbsp Water
Balsamic Syrup:

1/4 cup Balsamic Vinegar
2 tsp Dark Brown Sugar
(Optional: Thicken with cornstarch if needed.)
Steps:
1️⃣ Preheat your Big Green Egg to 400°F with the plate setter in place.
2️⃣ Prepare mushrooms by removing the gills, then whip up the garlic butter sauce and balsamic syrup.
3️⃣ Slice cherry tomatoes and mozzarella pearls. Brush mushrooms with garlic butter and grill gill-side down for 8 minutes.
4️⃣ Flip mushrooms, brush again, and cook for another 6 minutes. Add tomatoes and mozzarella, cooking until the cheese melts.
5️⃣ Top with fresh basil and drizzle with balsamic syrup. Cook for 1 more minute, then remove from the grill.

Serve up this showstopper and enjoy! 🍴✨

#BigGreenEgg #CapreseRecipe #Grilling
00:00 Intro
01:14 - Prepare Mushrooms
01:42 - Prepare Toppings
02:08 - Balsamic Reduction
02:46 - Butter Sauce
03:32 - Cooking Portabellas
04:53 - Topping Portabellas
06:21 - Results