Caprese Stuffed Mushrooms

Ingredients

• 6 large mushrooms (e.g. portobello), cups left whole & stems finely chopped
• 2 tbsp garlic-infused oil
• 220g small bocconcini balls, roughly torn
• 135g semi-dried tomatoes
• 2 tbsp balsamic glaze
• 1 tbsp fresh basil, roughly chopped
• Balsamic vinegar, to serve
• Fresh thyme, to garnish

Method

• Preheat oven to 190ºC and line a baking tray.
• Brush the mushroom cup with garlic oil and then place them top down on the baking tray.
• Mix the mushroom stems, semi-dried tomatoes, bocconcini balls and basil in a bowl.
• Fill the mushroom cups with the mixture and bake for 20 mins. Finish under the grill to brown.
• Serve with a drizzle of balsamic glaze and a scatter of fresh thyme.