Caprese Stuffed Portabella Mushrooms

Delicious and easy! Made with mom, my first YouTube video (short) at her place :D

Link to the YouTube short of preparation: https://youtube.com/shorts/sQ6GKHLsju0?si=bIebZbIeggkKDyR-

Original recipe credit: https://www.eatingwell.com/recipe/265847/caprese-stuffed-portobello-mushrooms/

Ingredients:

3 T. olive oil, divided

1 clove garlic, minced (**I accidentally left this out when making in the video**)

1/2 tsp. salt, divided

1/2 tsp. pepper, divided

4 portabella mushrooms, stems and gills removed

1 c. halved cherry tomatoes

1/2 c. fresh mozzarella pearls, drained (pat dry if in water; if in oil, no need to pat dry)

1/2 c. chopped fresh basil

2 tsp. balsamic vinegar

Directions:

1. Heat oven to 375°F.

2. In a small bowl, combine 2 T. of the olive oil, garlic, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper. Stir to combine.

3. Use a silicone brush, coat mushrooms all over with the oil mixture. Place mushrooms on a large, rimmed baking sheet (I went stem side down) and bake for 10 min.

4. Meanwhile, in a medium bowl, stir together tomatoes, mozzarella, basil, remaining 1/4 tsp. of the salt, remaining 1/4 tsp. of the pepper, and remaining 1 T. of olive oil. 

5. Once the mushrooms have finished baking for 10 min, remove from oven, flip to gill side up, and top with the tomato mixture, dividing as evenly as you can. Note: if your mushrooms are a bit flat (no "edges"), the mozzarella will likely melt off the sides. You may want to make a "cup" with foil around them, or just enjoy the spillage as is (we really liked it, actually)!)

6. Transfer the topped mushrooms back to the oven and bake for additional 12-15 min (we went just over 13). Once they have come out of oven, transfer to plates to serve and drizzle each mushroom with 1/2 tsp. of the balsamic vinegar. Enjoy!