Portobello mushrooms stuffed with vegan mozzarella and cherry tomatoes, then roasted and finished with balsamic glaze! Wow these are next level delicious!
Ingredients
3 tbsps melted butter
3 tbsps balsamic vinegar
1 tbsp minced garlic
Pinch of garlic pepper
4 Portobello Mushrooms, cleaned and stems removed
1-2 cups Cherry tomatoes
8oz vegan mozzarella, we used miyokos
Handful of fresh basil
Salt
Balsamic glaze
Directions
Preheat oven to 450
In a small bowl add your butter, balsamic, garlic and garlic pepper
Whisk until mix well
Place your mushrooms onto a prepared baking sheet inside facing down
Brush the tops of mushrooms with your balsamic butter mix
Flip over the mushrooms
And brush the insides with your mix
Press your mozzarella into each mushroom cup
Top with a few grape tomatoes
Make sure to press down the tomatoes into the cheese
Brush the tops of cheese and tomatoes with remaining butter and balsamic mix
Bake in preheated oven until cheese has melted and tomatoes are roasted
Roughly 8-10 minutes
(I like to broil for 2-3 minutes at the end)
Remove from oven
Top each mushroom with freshly chopped basil
Drizzle with balsamic glaze
Season with salt, optional
Serve immediately and enjoy