Caprese Stuffed Portobello Mushrooms

Ingredients

• 2 large (5-inch) Portobello mushrooms, stem and gills removed
• 1 tablespoon extra-virgin olive oil
• 1/2 pint grape and yellow pear tomatoes, halved
• 4 ounces fresh mozzarella, cubed
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Balsamic vinegar, to drizzle
• 4 sprigs of fresh basil, chiffonade

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