Caprese-Stuffed Portobellos

Preheat oven to 350 degrees. Heat 1 tablespoon of the olive oil in a saute pan over medium-high heat. Add the tomatoes, salt, and pepper. Pierce a few of the tomatoes as they cook so they give off some juice. Cover and let the tomatoes soften for about 10 minutes. When the tomatoes are mostly softened and begin to break down, add the minced garlic and most of the basil - reserve about 2 teaspoons of basil to garnish at the end. Cook for 30 seconds and then remove from the heat. Oil a baking pan and place the mushrooms gill-side up. If desired, season with salt and pepper. Divide the tomato mixture and the mozzarella balls between the mushrooms. Sprinkle the grated Parmesan cheese evenly over each and, if desired, drizzle the mushrooms with olive oil.