Caprese Stuffed Garlic Butter Portobellos

Ingredients

For the Mushrooms:

• 4-6 large portobello mushrooms, stems removed, washed and dried thoroughly

• 3 tablespoons butter, melted

• 4 cloves garlic, minced

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon dried oregano

• Salt and pepper to taste

For the Stuffing:

• 5-6 fresh mozzarella cheese balls, thinly sliced (or 8 oz fresh mozzarella, sliced)

• 2 cups cherry or grape tomatoes, quartered or thinly sliced

• 1/4 cup fresh basil leaves, chopped

• Balsamic glaze for drizzling

Instructions

1. Prepare the oven: Preheat oven to 400°F (200°C) or set to broil on high heat.

2. Prepare mushrooms: Remove stems from portobellos and scrape out dark gills with a spoon. Pat mushrooms completely dry with paper towels.

3. Make garlic butter: In a small saucepan or microwave-safe bowl, combine melted butter, minced garlic, parsley, and oregano. Mix until garlic is fragrant.

4. Season mushrooms: Brush the bottom of each mushroom cap with garlic butter and place buttered-side down on a baking tray. Flip mushrooms and brush the inside caps with remaining garlic butter.

5. Stuff mushrooms: Fill each mushroom cap with mozzarella slices and tomato pieces, distributing evenly.

6. Bake: Place in oven and bake for 15-20 minutes (or broil for 8 minutes) until cheese is melted, bubbly, and lightly golden.

7. Finish and serve: Remove from oven and immediately top with fresh basil. Drizzle with balsamic glaze and season with salt and pepper to taste.

Serves: 4-6 as a main dish or appetizer