Risotto with Lemon and Shrimp
Caprese Garlic Butter Portobellos
| By : |
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
3 Servings
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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
Ingredients
|
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.
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