Caprese Stuffed Mushrooms

Ingredients:

4 portobello mushrooms about 1 pound
2 tablespoons butter
2 cloves garlic minced
1 tablespoon fresh parsley minced
1 teaspoon salt divided
1 cup halved cherry tomatoes
3/4 cup fresh mozzarella pearls drained and patted dry
2 tablespoons thinly sliced fresh basil
4 teaspoons balsamic glaze see notes

Directions:

Preheat oven to 400 degrees.

Remove the stems and gills from the mushrooms and discard. Wash and dry the mushroom caps thoroughly.

Add the butter and garlic to a small bowl and microwave to melt the butter. Stir in the parsley and ½ teaspoon salt to combine.

Brush the garlic butter over the insides and outsides of the mushroom caps and place mushrooms on a rimmed baking sheet.

Bake for 8 minutes.

While the mushrooms are baking, stir together the cherry tomatoes, mozzarella pearls, and remaining ½ teaspoon of salt.

Remove the mushrooms from the oven and evenly divide the tomato mixture between each mushroom cap.

Return to the oven for 12-15 minutes or until the cheese is fully melted.

Remove from the oven and sprinkle with the basil and drizzle evenly with the balsamic glaze.
Serve hot.

Servings: 1 mushroom

Nutritional Information: Calories: 199, Fat: 8g, Carbohydrates:9 g, Fiber: 2g, Protein: 10g