Caprese Garlic Butter Portobellos
Servings Prep Time
3Servings 5minutes
Cook Time
Servings Prep Time
3Servings 5minutes
Cook Time
  • 2tbsp buttermelted
  • 1tsp garlic powder
  • 2tsp finely minced parsley
  • 3 Portobello mushrooms3 – 4 inch diameter stem removed
  • 6 cherry or grape tomatoeshalved
  • 3oz pearl mozzarellaor other small mozzarella cut into 1/2 inch pieces
  • Balsamic glaze
  • 1tbsp fresh basilcut into ribbons
  1. In a small bowl, melt butter. Add garlic powder and minced parsley and stir to combine.
  2. Brush both sides of the portobellos with the garlic butter and arrange in a steamer basket, stem side up.
  3. Divide the tomato halves and mozzarella among the mushrooms.
  4. Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the steamer basket on to the steam rack.
  5. Secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  7. When the time is up, quick-release the pressure.
  8. Carefully remove the mushrooms from the pot. Drizzle with balsamic glaze and top with basil ribbons.
  9. Serve warm.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.