I made this dish for the first time last week. It was simply scrumptious, easy and quick to make. Total prep and cook time is 15 minutes. Just a side note, make sure you use a dry paper towel and lightly press sheet into each mushroom to gently squeeze out any excess liquid. If you omit this step the portobellos will release a lot of liquid during the cooking process.

INGRIEDIENTS

Garlic Butter

• 2 tbsps. butter
• 2 cloves garlic, crushed
• 1 tbsp. freshly chopped parsley

Mushrooms

• 5-6 large Portobello Mushrooms, stem removed, washed and dried thoroughly with a paper towel
• 5-6 fresh mozzarella cheese balls, thinly sliced
• 1 cup grape(or cherry) tomatoes, thinly sliced
• fresh basil, shredded to garnish

Balsamic Glaze ( you can use store bought if you choose)

• 1/4 cup balsamic vinegar
• 2 tsps. brown sugar

Instructions

1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
2. Combine all of the Garlic Butter ingredients together in a small saucepan and melt until garlic is fragrant. Brush the bottoms of each mushroom and place, buttered side down, on a baking tray.
3. Flip and brush remaining garlic butter over the inside of each cap. Fill each mushroom with the mozzarella slices and tomatoes, grill/broil until cheese has melted and golden brown in color (about 8 minutes).
4. To serve, top with the basil, drizzle the balsamic glaze and sprinkle with salt to taste.

For the Balsamic Glaze:

1. Prepare while mushrooms are in the oven. Combine sugar and vinegar in a small saucepan over high heat and bring to a boil. Reduce heat to low, allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze.

Of course if you are single you can par down the recipe.

I do hope you enjoy this dish as much as I did. It was so tasty to me I made another one the next day. IJS !