Caprese Mushrooms

Styled by Taylor Bennett 
Photograph by Kelly Moore Clark

This recipe features savory portobello mushrooms stuffed with fresh mozzarella, grape tomatoes, and a rich balsamic glaze, all baked to perfection in a mouth-watering garlic butter sauce.

WHAT YOU NEED:
2 tbsp. butter
2 cloves garlic, crushed
1 tbsp. parsley, chopped
6 large Portobello mushrooms
6 Mozzarella cheese balls
1 cup grape or cherry tomatoes
1 pinch fresh basil to garnish
Balsamic glaze

First, make sure to remove stems from mushrooms, wash and dry completely. Preheat oven to broil on high heat. Combine butter, garlic and parsley in a saucepan and melt. Brush the bottoms of each mushroom and place them on a baking tray. Fill each with sliced mozzarella and sliced tomatoes and broil until cheese has melted. To serve, top with basil and drizzle with balsamic glaze. Salt to taste.