Get Started:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Prepare the Mushrooms:
Gently clean the portobello mushrooms with a damp paper towel to remove any dirt. Remove the stems (you can save them for another use, like vegetable broth).
Brush or spoon the melted butter and minced garlic mixture evenly over the inside and outside of each mushroom cap.
Season with salt and pepper to taste.
Stuff the Mushrooms:
Place the mushrooms, buttered-side up, on the prepared baking sheet.
Fill each mushroom cap with the halved cherry tomatoes, followed by the fresh mozzarella.
Bake the Mushrooms:
Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Remove from the oven and sprinkle with the fresh chopped basil.
Serve:
Serve immediately. Drizzle with balsamic glaze, if desired.
Tips and Notes:
