Caprese Stuffed Mushrooms for 4 Servings

Instructions:

1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2. In a small bowl, whisk together the melted butter, minced garlic, salt, and pepper.
3. Using a pastry brush, coat the inside and outside of each Portobello cap with the garlic butter mixture and place them open-side up on the baking sheet.
4. In a separate mixing bowl, gently toss the quartered cherry tomatoes, mozzarella pearls, and sliced basil with olive oil and a pinch of salt and pepper.
5. Spoon the Caprese mixture generously into each mushroom cap, pressing down slightly to ensure the filling is packed tight.
6. Bake for 12–15 minutes until the cheese is bubbly and slightly browned.
7. Remove from oven and drizzle with balsamic glaze before serving.