Caprese-Stuffed Garlic Butter Portobello Mushrooms

Step 1

Preheat the oven to 400 degrees F. Arrange oven shelf to the middle of your oven.

Step 3

Remove the stems from the mushrooms and discard.

Step 5

Using a spoon scrape out the dark gills from inside of the mushroom caps.

Step 6

Combine the butter, garlic and 1 tsp oregano in a small saucepan and slowly melt {or you can microwave until melted}.

Step 8

Lightly brush the garlic butter on the bottoms of each mushroom and place them, buttered side down, on a baking tray. Make sure not to use too much butter as it can make the mushrooms soggy.

Step 10

Flip and brush any remaining garlic over the insides of each cap.

Step 12

Place the mozzarella and tomatoes in each mushroom cap evenly. Sprinkle the remaining 1 tsp dried oregano over each mushroom cap.

Step 14

Bake in the oven for 15 minutes or until the cheese is metled and starting to turn golden.

Step 16

Remove from the oven and top with the fresh basil and the balsamic drizzle along with a sprinkle of sea salt and black pepper.

Step 18

Enjoy warm!