Prep time: 5 minutes
Total time: 15 minutes
Yield: 6 mushrooms

Ingredients:

Garlic Butter:

  • 2 Tb. butter
  • 2 cloves garlic, crushed
  • 1 Tb. fresh parsley, chopped

Mushrooms:

  • 5-6 large Portobello mushrooms
  • 5-6 fresh mozzarella cheese balls, thinly sliced
  • 1 large tomato, thinly sliced
  • 1 pinch fresh basil, shredded for garnish

Balsamic Glaze:

  • ¼ cup balsamic vinegar
  • 2 tsp. brown sugar, optional

Directions:

  • 1

    Preheat oven to broil (high setting). Use middle oven shelf.

  • 2

    Remove stems from mushrooms, then wash and dry thoroughly.

  • 3

    Combine all of the ingredients for the garlic butter into a small saucepan and melt together until garlic is fragrant. Brush the inside of the mushrooms with butter, then place them on a baking tray, buttered side up, so they sit like bowls. (You can use any remaining butter on the outside of the mushrooms.)

  • 4

    Fill each mushroom with mozzarella and tomato slices.

  • 5

    Broil in oven for around 8 minutes, until cheese is melted with a golden color.

  • 6

    While mushrooms are in the oven, combine brown sugar and balsamic vinegar in a small saucepan over high heat and bring to a boil. Reduce the heat and let simmer for 5 to 8 minutes, until the mixture has thickened into a glaze. (Simmer for 12 to 15 minutes if you’re looking to remove sugar!)

  • 7

    Serve mushrooms topped with basil and drizzle balsamic glaze over the top.