Caprese Stuffed Garlic Butter Portobellos

INGREDIENTS:

For the Portobellos:

4 large portobello mushroom caps (stems removed, gills scraped out)

2 tablespoons olive oil

Salt and pepper (to taste)

For the Filling:

1 cup fresh mozzarella cheese (sliced or torn into small pieces)

2 medium ripe tomatoes (sliced into thin rounds)

Fresh basil leaves (about 8–10 leaves, plus extra for garnish)

For the Garlic Butter Drizzle:

4 tablespoons unsalted butter (melted)

2 cloves garlic (minced)

1 teaspoon fresh lemon juice

1 tablespoon chopped fresh parsley

DIRECTIONS:

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C) . Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

Step 2: Prepare the Portobellos

Clean the mushroom caps with a damp cloth to remove any dirt. Remove the stems and gently scrape out the gills with a spoon to create more space for the filling.

Brush both sides of the mushroom caps with olive oil and season lightly with salt and pepper. Place them gill-side up on the prepared baking sheet.

Step 3: Assemble the Filling

Layer slices of fresh mozzarella inside each mushroom cap, followed by slices of ripe tomato. Tuck a few fresh basil leaves between the layers for added flavor and color.

Season the filling lightly with additional salt and pepper, if desired.

Step 4: Make the Garlic Butter Drizzle

In a small bowl, whisk together the melted butter, minced garlic, lemon juice, and chopped parsley.

Drizzle half of the garlic butter mixture evenly over the assembled mushrooms. Reserve the remaining butter for later …