Stuffed and grilled with fresh mozzarella cheese, grape tomato slices, and drizzled with a rich balsamic glaze for a classic Caprese flavor.
2 Tbsp Butter
2 Garlic Cloves, crushed
1 Tbsp Freshly Chopped Parsley
5-6 Fresh Mozzarella Cheese Balls, sliced thinly
5-6 large Portobello Mushroom, stem removed, washed and dried
1 cup Grape or Cherry Tomatoes, sliced thinly
Fresh Basil, to garnish
1/4 cup Balsamic Vinegar
2 tsp Brown Sugar
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
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.
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).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar 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.