Royal mushrooms baked with cherry and mozzarella

1. Wash the mushroom caps well, dry them with paper towels.
2. Preheat the oven, place the caps on the grill and bake until toasted in the "Grill" mode on both sides.
3. Peel and chop the garlic, chop the parsley, cut the tomatoes into slices.
4. Put butter, chopped garlic, chopped parsley in a small saucepan.
5. Put the pan on low heat, wait for the butter to melt and the pleasant aroma of garlic to appear.
6. Using a brush, coat the caps on both sides with the resulting garlic oil.
7. Spread the greased caps on a baking sheet.
8. Pour the remaining garlic oil inside each mushroom cap.
9. Fill the caps with chopped mozzarella, tomato slices, basil leaves.
10. Bake the mushrooms in the "Grill" mode for about 8 minutes (until golden and until the cheese melts).
11. At this time, prepare the balsamic glaze by mixing vinegar with brown sugar. Bring the mixture to a boil over high heat, reduce the heat to a minimum and cook the glaze for 5 minutes (until thickened).
12. Remove the mushrooms from the oven, pour balsamic glaze, sprinkle with salt.

Bon appetit!