Servings: 5 to 6

GARLIC BUTTER GARLIC BUTTER
2 tablespoons butter 2 tablespoons butter
2 cloves garlic, crushed 2 cloves garlic, crushed
1 tablespoon freshly chopped parsley 1 tablespoon freshly chopped parsley
 
Mushrooms: subheading: Mushrooms:
5-6 large Portobello Mushrooms, stem removed, washed and dried with a paper towel 5 to 6 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
5-6 fresh mozzarella cheese balls, sliced thinly 5 to 6 fresh mozzarella cheese balls, sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly 1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish fresh basil, shredded to garnish
Balsamic Glaze: (or you can use store bought, or this recipe) Balsamic Glaze: (or you can use store bought, or this recipe)
¼ cup balsamic vinegar ¼ cup balsamic vinegar
2 teaspoons brown sugar 2 teaspoons 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: subheading: 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 to 8 minutes or until mixture has thickened and reduced to a glaze.

cafedelites.com/caprese-stuffed-garlic-butter-portobellos/  cafedelites.com/caprese-stuffed-garlic-butter-portobellos/