Caprese Stuffed Grilled Portobello

• 5-6 large Portobello Mushrooms, stem removed, washed and dried thoroughly with a paper towel
• 5-6 fresh mozzarella cheese balls , sliced thinly
• 1 cup cherry tomatoes, sliced thinly
• 3 tablespoons Black Truffle, Garlic, Butter Extra Virgin Olive Oil
• 3 tablespoons Traditional Balsamic Reduction Vinegar
• fresh basil , shredded to garnish

Directions

1.  Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
2. Brush the bottoms of each mushroom with oil and place them, oil side down, on a baking tray.
3. Flip and brush any remaining oil over the insides of each cap.
4. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).
5. To serve, top with the basil, drizzle with the vinegar and sprinkle with salt to taste.

Thank you and modified from blog Cafe Delites.