Every summer, when the tomatoes are ripe and the basil is fragrant, I think back to the cherished days on my parents' farm in the Midwest. That's where I fell in love with the simplicity of fresh ingredients. Caprese salad was always a favorite, but over the years, I've taken that classic and given it a comforting, Midwest twist. By stuffing these flavors into hearty portobello mushrooms and adding a touch of garlic butter, we honor the bountiful produce of the season while keeping our meal low in carbs. It's a dish that brings together tradition and a mindful approach to eating.

These delightful stuffed portobellos pair wonderfully with a light, crisp cucumber salad or some roasted Brussels sprouts. If you have a bit of extra time, you might even want to whip up a creamy cauliflower mash to round out the meal. And to drink, a chilled glass of sparkling water with a twist of lemon is just perfect.

Servings: 4

4 large portobello mushrooms, stems removed
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 cup grape tomatoes, halved (or can use sliced tomatoes)
1 cup fresh mozzarella, diced
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
Balsamic glaze, for drizzling (optional)

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a small bowl, combine the melted butter and minced garlic. Brush the insides and edges of the portobello mushrooms with this garlic butter mixture, and sprinkle lightly with salt and pepper.

Place the mushrooms, gill side up, on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, or until the mushrooms start to soften.

While the mushrooms are baking, in a medium bowl, mix together the halved grape tomatoes, diced fresh mozzarella, and chopped basil leaves. Season with a touch of salt and pepper.

Remove the mushrooms from the oven and carefully stuff each with the tomato, mozzarella, and basil mixture. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

For a final touch, drizzle the stuffed mushrooms with balsamic glaze before serving, if desired.

For an extra savory touch, you could add some finely diced cooked bacon or pancetta to the stuffing mixture. If you prefer a bit of spice, a pinch of red pepper flakes in the garlic butter will do the trick. And for those who are dairy-free, substituting the mozzarella with a plant-based cheese works wonders.

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