Portobello mushrooms stuffed with cherry tomatoes and mozzarella.

Chop parsley, garlic, and olive oil finely with the help of a mincer.

Remove the stems of the mushrooms and paint them with the dressing made from garlic and olive oil.

Bake the mushrooms for 10 minutes at 180 °C.

Chop the stems and place them in a bowl with the mini mozzarellas and cherry tomatoes cut into quarters.

Add salt and oregano to taste and toss well.

Remove the mushrooms from the oven and stuff them with the mixture.

Cook for an additional 15 minutes at the same temperature.

Serve and garnish with balsamic glaze and chopped fresh chives.

Spice Level: