Caprese Garlic Butter Portobellos
Course
Appetizer
,
Dinner
,
Side Dish
,
Snack
Cuisine
Modern
Difficulty
Medium
Duration
15-30 min
Cooking Technique
Pressure Cook
Main Ingredient
Basil
,
Grape Tomatoes
,
Mushrooms
Servings
Prep Time
3
Servings
5
minutes
Cook Time
15
minutes
Servings
Prep Time
3
Servings
5
minutes
Cook Time
15
minutes
Ingredients
2
tbsp
butter
melted
1
tsp
garlic powder
2
tsp
finely minced parsley
3
Portobello mushrooms
3 – 4 inch
diameter stem removed
6
cherry or grape tomatoes
halved
3
oz
pearl mozzarella
or other small mozzarella cut into
1/2 inch
pieces
Balsamic glaze
1
tbsp
fresh basil
cut into ribbons
Instructions
In a small bowl, melt butter. Add garlic powder and minced parsley and stir to combine.
Brush both sides of the portobellos with the garlic butter and arrange in a steamer basket, stem side up.
Divide the tomato halves and mozzarella among the mushrooms.
Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the steamer basket on to the steam rack.
Secure the lid, making sure the vent is closed.
Using the display panel select the
MANUAL or PRESSURE COOK
function*. Use the +/- keys and program the Instant Pot for
10 minutes.
When the time is up, quick-release the pressure.
Carefully remove the mushrooms from the pot. Drizzle with balsamic glaze and top with basil ribbons.
Serve warm.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.