Caprese Stuffed Portobello Mushrooms

Ingredients

• 2 tablespoons butter
• 2 cloves garlic (crushed)
• 1 tablespoon fresh parsley (chopped )
• 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)
• 1/4 cup balsamic vinegar
• 2 teaspoons brown sugar (optional)

Instructions

1. 1

   --- Stuffed Portobello Mushrooms ---

2. 2

   Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.

3. 3

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

4. 4

   Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).

5. 5

   To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

6. 6

   --- Balsamic Glaze ---

7. 7

   (If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).