Caprese Stuffed Garlic Butter Portobellos



Garlic butter:
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley

5 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
5 fresh mozzarella cheese balls, sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish

Balsamic Glaze: (you can use store bought, or this recipe)
¼ cup balsamic vinegar
2 teaspoons brown sugar