Caprese Stuffed Garlic Butter Portobellos

For the Portobellos:
4 large portobello mushroom caps (stems removed, gills scraped out)
2 tablespoons olive oil
Salt and pepper (to taste)
For the Filling:
1 cup fresh mozzarella cheese (sliced or torn into small pieces)
2 medium ripe tomatoes (sliced into thin rounds)
Fresh basil leaves (about 8–10 leaves, plus extra for garnish)
For the Garlic Butter Drizzle:
4 tablespoons unsalted butter (melted)
2 cloves garlic (minced)
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh parsley
Step-by-Step Instructions
Ready to whip up these creamy, cheesy, and herbaceous stuffed mushrooms? Follow these easy steps: