Caprese Stuffed Garlic Butter Portobellos

INGREDIENTS
Garlic butter
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
Mushrooms:
5 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
5 fresh mozzarella cheese balls, sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish
Balsamic Glaze: (you can use store bought, or this recipe)
¼ cup balsamic vinegar
2 teaspoons brown sugar

INSTRUCTIONS

Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in colour (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze.

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