Caprese Stuffed Garlic Butter Portobello

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Recipe bydrteach

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Ingredients:

Garlic Butter:
2 tbs butter
2 cloves crushed garlic
1 tbs freshly chopped parsley
Mushrooms:
5 large portobello mushrooms, stems removed, washed & dried with paper towels
5 fresh mozzarella balls, thinly sliced
1 cup grape (or cherry) tomatoes, thinly sliced
Fresh basil, shredded to garnish
Balsamic Glaze: ( or use store bought)
1/4 cup balsamic vinegar
2 tsp brown sugar

Preheat oven to grill/broil on high heat, with shelf in the middle of oven.
Combine all of the garlic butter ingredients in a small saucepan, & melt until garlic is fragrant can microwave).
Brush the bottoms of each mushroom & place them, buttered side down, on a baking tray.
Fillmeach mushroom with the mozzarella slices & tomatoes, & grill/broil until cheese has melted & golden in color (about 8 minutes).
To serve, top with the basil, drizzle with balsamic glaze, & salt to taste.
Glaze: Prepare while mushrooms are in the oven. Combine sugar & vinegar in small saucepan over high heat & bring to a boil. Reduce to low, & allow to simmer for 5-8 minutes or until mixture has thickened & reduced to a glaze.