Caprese Garlic Butter Portobellos By: Chop Secrets Cuisine Modern Course Appetizer, Dinner, Side Dish, Snack Difficulty Medium Duration 15-30 min Cooking Technique Pressure Cook Keywords 15-30 min, 3 - 4 inch diameter stem removed, 3 servings, appetizer, balsamic glaze, cherry or grape tomatoes halved, contributed, cook 15 min, dinner, finely minced parsley, fresh basil cut into ribbons, garlic powder, instant pot portobello mushrooms, instant pot recipe, instant pot recipes, medium, melted, modern, mozzarella cut into 1/2 inch pieces, prep 5 min, pressure cook, pressure cooker recipes, side dish, snack Prep Time 5 min Cook Time 15 min Servings 3 Servings Ingredients 2 tbsp butter melted1 tsp garlic powder2 tsp finely minced parsley3 Portobello mushrooms 3 - 4 inch diameter stem removed6 cherry or grape tomatoes halved3 oz pearl mozzarella or other small mozzarella cut into 1/2 inch piecesBalsamic glaze1 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. Notes *The MANUAL and PRESSURE COOK buttons are interchangeable. Previous Next