yummy stuffed mushrooms

One large Portobello mushroom cap
1/4 Cup shredded mozzarella
3 cherry tomatoes cut into quarters
1 Clove of garlic minced 
3 Tablespoon of fresh finely chopped parsley
1 Tablespoon of olive oil
2 Tablespoons of balsamic vinegar glaze to drizzle on top 


Mix garlic, olive oil, and parsley in a small bowl.
Place mushroom cap in a baking dish, brush on both sides with olive oil, parsley, and garlic mixture.
Stuff mushroom with mozzarella cheese  cherry tomatoes.
Broil till cheese is melted and slightly brown.
Drizzle balsamic glaze on top and serve.

Olivia Mcallister

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