Caprese Stuffed Portobello Mushrooms baked in garlic butter and stuffed with fresh mozzarella cheese, grape tomato slices. Finished off with a drizzle of rich balsamic glaze! Low carb, healthy and perfect to enjoy for lunch, dinner or as a filling snack!
INGREDIENTS
Garlic butter
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
Mushrooms:
5-6 large Portobello Mushrooms, tem removed, washed and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape, (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish
Balsamic Glaze: (or you can use store bought, or this recipe)
1/4 cup balsamic vinegar
2 teaspoons brown sugar (OPTIONAL)
INSTRUCTIONS
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