Prepare the mushrooms by gently popping off the stems. Then, using a spoon, remove the brown gills from inside the cap. Clean the mushroom caps with a moist paper towel and then pat them dry with paper towels. Set aside.
Melt the butter in a small bowl and whisk in parsley, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Brush the garlic butter mixture all over the mushrooms.
Transfer mushrooms to a rimmed baking sheet and bake for 8 to 10 minutes, or until softened.
Remove mushrooms from oven; arrange halved cheese balls and tomatoes inside each mushroom cap. Place the cheese and tomatoes close together. You can always add more or use less tomatoes and cheese.
Season the cheese and tomatoes with the remaining salt and pepper.
Bake for 12 to 14 minutes or until the mozzarella cheese is melted.
Remove from oven.
Top mushrooms with fresh basil and drizzle with balsamic glaze.
Serve.
Notes
Choosing Mushrooms: Opt for large, firm Portobello mushrooms with a fresh scent.
Gill Removal: Use a spoon to gently scrape out the gills for a better color.
Cleaning: Wipe mushrooms with a damp paper towel to avoid sogginess.
Filling: Pack mozzarella and tomatoes tightly in the mushroom caps for stability while baking.
Fresh Toppings: Add basil and balsamic glaze post-baking to maintain fresh and tangy flavors.
Serving: Enjoy right away.
How To Make Ahead
Assemble the mushrooms, but do not bake. Cover with plastic wrap and refrigerate for 1 to 2 days.
Take mushrooms out of the fridge 20 minutes before you want to bake them.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.