Ingredients:

  • 4 large Portobello Mushroom Caps, stems removed
  • 4 Tbsp Unsalted Butter, softened
  • 2 cloves Garlic, finely minced
  • 1/2 tsp Dried Italian Herbs
  • Pinch of coarse Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 cup Fresh Mozzarella Pearls (Bocconcini), drained well
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1/4 cup Fresh Basil Leaves, thinly sliced (Chiffonade)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Flaky Sea Salt
  • 2 Tbsp Balsamic Glaze
  • Extra fresh basil leaves, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Gently wipe the mushroom caps clean and carefully scrape out the dark gills to create space for stuffing.
  2. In a small bowl, combine the softened butter, minced garlic, Italian herbs, salt, and pepper until thoroughly mixed to create the garlic butter.
  3. Brush the tops and undersides of the mushroom caps generously with the garlic butter mixture. Place them gill-side up on the prepared baking sheet.
  4. In a separate bowl, gently toss the drained mozzarella, halved tomatoes, and sliced basil with the 1 Tbsp of olive oil and a pinch of flaky salt.
  5. Evenly divide the Caprese filling mixture among the four mushroom caps, gently pressing the ingredients into the cavity.
  6. Bake for 20–25 minutes, or until the mushrooms are tender when pierced with a fork and the cheese is melted and slightly golden.
  7. Carefully remove from the oven. Drizzle generously with balsamic glaze and garnish with extra fresh basil leaves before serving immediately.