Caprese Stuffed Portobello Mushrooms

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 medium clove garlic, minced
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
• 1 cup halved cherry tomatoes
• ½ cup fresh mozzarella pearls, drained and patted dry
• ½ cup thinly sliced fresh basil
• 2 teaspoons best-quality balsamic vinegar

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