CAPRESE STUFFED GARLIC BUTTER MUSHROOMS

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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