My husband has a soft spot for this dish; he always goes back for seconds!

Preheat your oven to 375°F (190°C).
Gently clean the portobello mushrooms with a damp cloth and remove the stems.
Brush the mushrooms with olive oil and season with salt and pepper.
Place the mushrooms on a baking sheet, gill side up.
Layer the mozzarella slices inside each mushroom cap.
Top with sliced cherry tomatoes and fresh basil leaves.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before drizzling with balsamic glaze, if desired.
Serve warm and enjoy the delightful blend of flavors.
Variations & Tips
For a twist, try adding a sprinkle of grated Parmesan cheese on top before baking for an extra layer of flavor. You can also experiment with different types of cheese, such as goat cheese or feta, for a unique taste. If you prefer a bit of heat, add a pinch of red pepper flakes to the filling. For a more substantial dish, consider adding cooked quinoa or couscous to the stuffing mixture.