This Caprese Stuffed Portobello Mushroom recipe is the perfect vegetarian entree or side dish. Rich garlic roasted portobello mushrooms topped with fresh mozzarella, tomato, basil and balsamic glaze. Grilled or oven baked.
Preheat the oven to 425 degrees. You can also make these on the grill!
Prep the mushrooms by removing the stem and scooping out the gills with a spoon. Wipe the mushroom off with a wet paper towel and allow to dry again.
Mix the olive oil and garlic together. Put the mushrooms caps on a baking sheet and brush the caps with the olive oil and garlic mixture.
Stuff the mushrooms with the tomatoes and fresh mozzarella.
Bake for 8-12 minutes or until cheese starts to melt.
Put the mushrooms caps on a plate. Drizzle with balsamic glaze and top with fresh basil. Serve immediately.