Caprese Garlic Butter Portobellos


  • 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
  • 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.
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