Caprese Stuffed Portobello Mushrooms

Step 1

Preheat oven to broil setting on high heat.

Step 2

Combine butter, garlic, parsley and salt in a small microwave safe bowl and microwave until garlic is fragrant.

Step 3

Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. Brush any remaining butter generously over the insides of each mushroom cap.

Step 4

Mix all the caprese salad ingredients together in a bowl. Stuff mushroom caps with caprese and bake on the middle rack until cheese is melted, about 10 minutes.

Step 5

Balsamic Glaze: Combine brown sugar sugar (if using) and balsamic vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low and 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).

Step 6

When mushrooms are out of the oven and ready to serve, drizzle on some balsamic glaze and garnish with fresh basil.