Caprese Stuffed Portobello Mushrooms

Garlic butter mushrooms paired with classic Italian flavors.  Perfect for a vegetarian or gluten-free dinner party.

Ingredients:

Mushrooms:

• 5-6 large Portobello mushrooms stem removed, washed and dried thoroughly with a paper towel

• 5-6 fresh mozzarella cheese balls, sliced thinly

• 1 cup grape or cherry tomatoes, sliced thinly

• 1 pinch fresh basil shredded to garnish

Garlic butter:

• 2 tablespoons butter

• 2 cloves garlic crushed

• 1 tablespoon fresh parsley chopped

Balsamic Glaze:

• Balsamic Glaze to drizzle over the top. You can make your own or use store-bought glaze.

Directions:

1. Preheat the oven to 400 degrees

2. Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave-safe bowl), and melt until the garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.

3. Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and cook until the cheese has melted (approximately 8 minutes).

4. Top with the basil, drizzle with the balsamic glaze, and sprinkle with salt to taste.

5. Drizzle with Balsamic Glaze to serve.

Enjoy these Caprese Stuffed Portobello Mushrooms!