Stuffed Portobello Mushrooms with Caprese Filling

Preheat the oven to grill at 180°C. Peel and finely chop the garlic. Chop the parsley. Melt the butter in a pan, add the garlic and parsley. Cook for 1 minute over medium-low heat.

Cut the stems off the Portobello mushrooms and hollow them out slightly. (I froze everything for a soup). Brush the tops with olive oil. Then, brush the inside of the mushrooms with garlic butter and place them on a baking sheet, with the tops facing down covered with parchment paper.

Cut the tomatoes and mozzarella into cubes, then place them inside the mushrooms. Add oiled basil leaves on top of the filling and a bit of parmesan. Put in the oven and bake for 7 minutes until the cheese is melted and the mushrooms are tender.

Reduce the balsamic vinegar. Pour 1 cup of balsamic vinegar into a small saucepan and bring to a boil. Once it reaches a boil, lower the heat and let it simmer gently, stirring often to prevent the vinegar from burning. The vinegar should thicken; be careful as it will thicken further upon cooling. Drizzle some of the reduced vinegar over the mushrooms. Season with salt and pepper.

To finish, sprinkle with finely chopped basil, then add Parmesan on top. Serve and enjoy.