Caprese Stuffed Portabellas

This was a rather simple meal to prepare and it was delicious! It is also vegetarian friendly!

1. I bought a pack of portabella mushrooms at the grocery store, there were about 12 in the pack I got. I washed them and removed the stems

2. Next, I sliced about 20 grape tomatoes in half and sliced the mozzarella cheese and then quartered the slices

3. I melted half a stick of butter with some diced garlic in the microwave and brushed it on top of the mushroom caps

4. I placed them top down on a sheet tray, placed 4 quarters of cheese on each mushroom and then added some extra to the larger caps

5. Next, I put about 4 slices of tomato on each portabella, again 1 or 2 extra on the larger ones

6. Sprinkle dried basil on top or you can use some pieces of fresh basil, or chopped basil (The basil adds color especially if it is fresh, I only had dried. Remember with seasonings, you can always add more even once it is cooked, but you can't take seasoning away, so be careful not to over season)

7. I put the oven on low broil, and broiled for about 8 minutes

8. Once the cheese has browned a bit, pull out the sheet tray and drizzle balsamic vinegar over top

Tips: I did keep an eye on how it was broiling and turned the tray about 4 minutes in. I knew once the cheese was browning it was close to done. The mushrooms were cooked all the way through (they will not be white when you cut into them and likely there will be a fair amount of juice on the tray as the mushrooms will release water as they cook)