6 medium portobello mushrooms stem removed
4 tablespoons garlic butter
1 cup Mini Mixers® tomatoes, cut in half
6 fresh Bocconcini cheese balls, cut in 4-5 pieces each
Salt and pepper to taste
2 tablespoons chopped fresh basil, for garnish
¼ cup balsamic glaze
Mushrooms contain moisture, so place the cooked mushroom on paper towels to soak up excess liquid.