Caprese Stuffed Portobello Mushroom Recipe Delight

Ingredients

• 4 large portobello mushrooms, stems removed
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved or chopped
• 0.25 cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• to taste salt and pepper
• 0.25 teaspoon red pepper flakes (optional for heat)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the halved cherry tomatoes, mozzarella, torn basil leaves, balsamic glaze, minced garlic, olive oil, salt, pepper, and red pepper flakes. Stir until everything is evenly coated.
3. Take the cleaned portobello mushrooms and place them on a baking sheet, gill side up. Carefully spoon the Caprese mixture into each mushroom cap, packing it gently.
4. Drizzle a little more olive oil over the stuffed mushrooms and season with additional salt and pepper if desired.
5. Bake in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
6. Remove from the oven and let sit for a couple of minutes before serving.
7. Garnish with extra fresh basil leaves and drizzle with more balsamic glaze if desired before serving.