Ingredients

• Garlic butter:
• 2 tablespoons butter
• 2 cloves of finely chopped garlic
• 1 tablespoon fresh smooth parsley finely chopped
• Mushrooms:
• 5 large Portobello mushrooms without legs
• 2 balls of fresh mozzarella cut into thin slices

• 1 cup sliced ​​cherry or plum tomatoes
• freshly chopped roughly
• Glaze:
• 1/4 cup balsamic vinegar
• 2 tablespoons brown sugar

Cooking guidelines

Preheat the oven to a higher temperature in the grill setting and place the grid in the middle of the oven.

Mix all the garlic butter ingredients in a small saucepan over low heat and stir until everything is combined. Spread the butter hats on the butter from the top and spread them on the spread side on a baking sheet lined with baking paper.

Divide slices of mozzarella and tomatoes into each hat and grill in the oven until the cheese melts and begins to thicken (about 8 minutes).

In the meantime, prepare the glaze. Mix sugar and balsamic vinegar in a small saucepan and bring to a boil over a higher flame. Quench the fire and let it boil for 5-8 minutes until the mixture thickens and reduces to glaze.

When serving, drizzle the mushrooms with the prepared glaze, garnish with basil.