Easy & Gourmet Portobellos: A Symphony of Cheese and Cranberry

Easy & Gourmet Portobellos: A Symphony of Cheese and Cranberry
Cheese-Filled Portobellos with Cranberry Balsamic Glaze

These cheesy stuffed portobellos are the perfect mix of creamy, savory, and sweet —a simple dish that looks and tastes like something out of a fine dining kitchen, but extremely easy to make. Each portobello is brushed with butter, filled with melted cheese, and topped with juicy cherry tomatoes and fresh basil, then finished with a drizzle of homemade cranberry balsamic glaze.

Whether you’re cooking for a cozy dinner or a special gathering, this recipe brings elegance to your table with minimal effort. The combination of rich mushrooms, melted cheese, and sweet glaze will make every bite unforgettable!

PROTOBELLO INGREDIENTS:
2 - 4 PORTOBELLO MUSHROOMS
2 Large Garlic Cloves
1 & 1/4 Tbsps. of Butter
1/2 - 1 Cup of Gouda Cheese
6 - 8 Cherry Tomatoes
Basil Leaves
Salt & Pepper

CRANBERRY BALSAMIC VINEGAR DRESSING:
6 Tbsps. Cranberry Balsamic Vinegar
2 Tbsps. of Sugar

PROCEDURE:
1. Squeeze or finely crush the garlic and lightly sauté it in butter until fragrant.
2. Remove the stems from the portobellos and brush them with the melted butter—inside and out.
3. Season with a touch of salt and freshly ground black pepper.
4. Fill the hollow side of each mushroom with cheese, then top with cherry tomatoes and fresh basil leaves. (Add a little more cheese if you’d like that golden melt!)
5. Bake for 10–15 minutes, or until the cheese is melted and beautifully golden on top.

Cranberry Dressing:
6. In a small saucepan, add the cranberry balsamic vinegar and sugar.
7. Stir constantly to prevent it from burning, and let it simmer until it thickens and reduces.
8. Turn off the heat and let it cool completely. (Store the dressing in the refrigerator until ready to use.)

9. Finish your portobellos with a drizzle of cranberry-balsamic glaze for a sweet touch!


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