Caprese Stuffed Portobello Mushrooms
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium clove garlic, minced
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
- 1 cup halved cherry tomatoes
- ½ cup fresh mozzarella pearls, drained and patted dry
- ½ cup thinly sliced fresh basil
- 2 teaspoons best-quality balsamic vinegar
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