Caprese Stuffed Portobello Mushrooms

### Instructions

1. **Preheat the Oven**: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. **Prepare the Mushrooms**: Gently clean the mushroom caps with a damp paper towel. Brush each cap with olive oil and season with salt and pepper.

3. **Roast the Caps**: Place the mushrooms gill-side up on the baking sheet and roast for 8–10 minutes, or until just tender and releasing juices.

4. **Stuff and Bake**: Remove from the oven and fill each cap with a mix of cherry tomatoes, mozzarella, and a sprinkle of garlic. Return to the oven and bake for another 7–10 minutes, until the cheese is melted and bubbly.

5. **Garnish and Serve**: Remove from the oven, top with fresh basil, and drizzle generously with balsamic glaze.

## Tips and Variations

* **Add Protein**: Toss in some shredded rotisserie chicken or cooked quinoa for a heartier meal.
* **Make It Vegan**: Use plant-based mozzarella and skip the cheese for a dairy-free version.
* **Herb Swap**: Try fresh oregano or thyme for a different twist on flavor.

## The Perfect Pairing

Serve your Caprese Stuffed Portobello Mushrooms with a crisp white wine like Pinot Grigio or a light side salad. They’re great as a starter, side dish, or even the main event!

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### Final Thoughts

Caprese Stuffed Portobello Mushrooms prove that healthy eating doesn’t have to mean sacrificing flavor. With minimal ingredients and maximum taste, they’re a delicious way to bring the essence of summer to your table—any time of year.

Let us know how yours turn out, and don’t forget to snap a photo before you dive in!

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