Caprese Stuffed Portabella Mushrooms

  • 2-4 large Portabella mushrooms, trimmed
  • Small mozzarella cheese pearls
  • Assorted grape tomatoes
  • Fresh basil leaves, chopped
  • Garlic salt
  • Balsamic glaze
  • Salt and pepper
  1. Place the oven on BROIL.
  2. Lay the portabella mushrooms bottoms up on a parchment lined baking sheet.
  3. Drizzle with olive oil.
  4. Put the cheese pearls inside the cap.
  5. Then top with grape tomatoes.
  6. Sprinkle with garlic salt.
  7. Broil until the cheese is bubbly and tomatoes have burst.
  8. Remove from the broiler.
  9. Sprinkle with fresh basil and drizzle with balsamic glaze.