Description

Everyone will thank you for making these wonderful stuffed and grilled mushrooms. Serve them as an appetizer or as the main dish, if desired.

Ingredients

• Garlic butter:
• 2 T. butter
• 2 cloves garlic, crushed
• 1 T. freshly chopped parsley
• Mushrooms:
• 5-6 large Portobello mushrooms, stems removed, wiped off and dried with a paper towel, gills removed with a spoon
• 5-6 fresh Mozzarella cheese balls, sliced thinly
• 1 c. grape or cherry tomatoes, thinly sliced
• freshly shredded basil, for garnish
• Balsamic Glaze: (or store bought)
• ¼ c. balsamic vinegar
• 2 t. brown sugar

Steps

1. Preheat oven to grill/broil settings on high heat. Place oven shelf to the middle of oven.
2. Combine all of the Garlic Butter ingredients together in a small saucepan or a microwave-safe bowl; melt until garlic is fragrant. Brush bottoms of mushrooms; place them, buttered side down, on a baking tray.
3. Flip over; brush remaining garlic over the insides of each cap. Fill each mushroom with Mozzarella slices and tomatoes; grill/broil until cheese has melted and golden in color, about 8 minutes.