Start by prepping your portobello mushrooms. Use a damp paper towel to gently clean the surface, wiping off any dirt. Avoid rinsing them under water, as they can absorb excess moisture and turn soggy. Carefully remove the stems and, using a spoon, scrape out the gills to create a bowl-like shape.

Next, prepare your Caprese-inspired filling. Chop the cherry tomatoes, cube the mozzarella, and finely chop the fresh basil. Add everything to a mixing bowl along with minced garlic. Drizzle in the olive oil and balsamic vinegar, then season with salt and pepper. Gently mix until the ingredients are evenly coated and combined.

Place your prepared portobellos on a parchment-lined baking sheet, gill-side up. Spoon the Caprese filling generously into each mushroom. Press the filling down lightly to pack it in and ensure the flavors meld together as they cook.

Preheat your oven to 375°F (190°C) and bake the mushrooms for 20 to 25 minutes. They’re done when the mushrooms are juicy and tender while the cheese is beautifully melted and golden around the edges. The aroma will be irresistible!

Once baked, remove the mushrooms from the oven and give them a final flourish by topping with fresh basil leaves and a drizzle of balsamic glaze for a restaurant-quality touch. Serve warm and watch them disappear fast!