Stuffed caprese mushrooms

 

Ingredients

4- 6 portobello mushrooms
For the garlic butter:
2 tbsp butter
2 cloves garlic, chopped
1 tbsp parsley, chopped
1/2 tsp salt
For the caprese filling:
1 1/2 cups cherry tomatoes, halved
180 g fresh mozzarella, sliced
​​2 tbsp basil, chopped
1 tbsp olive oil
Salt to taste
Pepper to taste
For the balsamic glaze:
1/4 tsp balsamic vinegar
2 tsp brown sugar (optional)

How to:

Preheat oven to 200 degrees.
Combine butter, garlic, parsley, and salt in a small microwave-safe bowl and microwave until garlic is fragrant.
Brush the bottom of each mushroom and place, buttered side down, on a baking sheet. Generously brush the remaining butter inside the cap of each mushroom.
Mix all of the caprese salad ingredients together in a bowl. Fill the mushroom caps until the cheese is melted, about 10 minutes.
For the balsamic glaze, combine the brown sugar (if using) and balsamic vinegar in a small saucepan over high heat and bring to a boil.
Reduce heat to low and simmer for 5-8 minutes or until mixture thickens and becomes a glaze (if you don't use sugar, let mixture reduce for 12-15 minutes on low heat).
When mushrooms are out of the oven and ready to serve, drizzle with a little balsamic glaze and garnish with fresh basil.