Caprese Stuffed Portobellos

  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 tablespoon chopped parsley
  • 1/4 cup balsamic vinegar
  • 2 teaspoons brown sugar
  • 3 large portobello mushrooms, stems removed, washed and dried
  • 5 fresh mozzarella cheese balls, sliced thinly
  • 1 cup halved cherry tomatoes
Now this is some cheesy goodness right here.
  1. Preheat oven to broil. Prepare mushrooms.
  2. In a small saucepan, or microwave-safe bowl, combine butter, garlic and parsley. Melt butter and allow garlic to become fragrant. Brush mushrooms with butter mixture.
  3. In another small saucepan, combine balsamic vinegar and brown sugar. Bring to a boil over high heat, then reduce heat to low and simmer for 5 to 8 minutes. Mixture should thicken and reduce to a glaze.
  4. Fill each mushroom with mozzarella and top with cherry tomatoes. Broil for 8 to 10 minutes, or until cheese has fully melted and mushroom are lightly browned.
  5. Remove from oven, drizzle with balsamic glaze and top with shredded basil. Serve and enjoy!