Mozzarella Stuffed Portobello Mushrooms

Do you ever wonder what life was like before instant access to the internet? It’s hard for me to remember, since I’ve spent the majority of my developing years with internet. I am amazed at the access of knowledge at our fingertips.

Today I thank the Internet Gods for an amazingly yummy and quick recipe: Mozzarella Stuffed Portobello Mushrooms.

What you need:
Pack of Portobello Mushrooms (large)
Mozzarella cheese (small pack)
Cherry tomatoes (or any kind you like)
1-2 cloves garlic
2 tablespoons of butter
1/4 cup of balsamic vinegar
2-3 teaspoons of brown sugar

1.) Take portobello mushrooms, wash them and cut out the stem
2.) Set the oven on broil
3.) On medium heat melt 2tbs of butter and a clove or two of garlic
4.) Brush garlic butter on outside mushroom caps and inside caps
5.) Fill mushroom caps with mozzarella cheese and cherry tomatoes
6.) Broil mushrooms for 5-8 minutes until golden brown
7.) While mushrooms are cooking, make your balsamic glaze. On medium high heat, heat balsamic vinegar and brown sugar until it boiling. Reduce the heat  and allow vinegar to shimmer until a glaze is created (about 10 minutes)
8.) Take out mushrooms and top with balsamic glaze
9.) Enjoy!

I am so happy to have figured out how to make a balsamic glaze, they are expensive. This glaze was the perfect pairing with the mushrooms and I cannot wait to have this meal again. Bon appetite!


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