Ingredients

Scale

For the Portobellos:

4 large portobello mushrooms, stems removed

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 cloves garlic, minced

1 teaspoon dried Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

For the Filling:

1 cup cherry tomatoes, halved

8 ounces fresh mozzarella, sliced or cubed

¼ cup fresh basil leaves, chopped

1 tablespoon balsamic glaze (for drizzling)

For the Garlic Butter:

2 tablespoons unsalted butter, melted

1 clove garlic, minced

½ teaspoon dried oregano

Instructions

Prepare the Mushrooms: Preheat oven to 400°F (200°C). In a small bowl, mix olive oil, balsamic vinegar, garlic, Italian seasoning, salt, and black pepper. Brush the mixture onto both sides of the mushrooms. Place them gill-side up on a baking sheet.

Bake the Mushrooms: Bake for 10 minutes until they start to soften.

Prepare the Filling: While mushrooms bake, toss cherry tomatoes, mozzarella, and chopped basil together in a bowl.

Assemble and Bake Again: Remove mushrooms from the oven and evenly distribute the Caprese filling among them. Drizzle with garlic butter and return to the oven for another 10 minutes, or until the cheese is melted and bubbly.

Serve: Drizzle with balsamic glaze and serve warm. Enjoy as a main dish or a side!