Beef and Blue Cheese Stuffed Portobello Caps with Balsamic Glaze

Preheat your oven to 400°F. Clean the portobello caps by gently wiping them with a damp cloth and removing the stems.

In a skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.

Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 7-10 minutes.

Stir in 1 teaspoon of garlic powder, 1 teaspoon of dried thyme, and salt and pepper to taste. Remove the skillet from heat and mix in 1 cup of crumbled blue cheese until well combined.

Place the portobello caps on a baking sheet lined with parchment paper, and fill each cap generously with the beef and blue cheese mixture.

Drizzle with 1 tablespoon of olive oil and bake in the preheated oven for 15-20 minutes, until the mushrooms are tender and the cheese is melted.

While the caps are baking, prepare the balsamic glaze by simmering 1/2 cup of balsamic vinegar in a small saucepan over medium heat until it reduces by half, about 5-7 minutes.

Once the caps are done, remove them from the oven and drizzle the balsamic glaze over the top. Serve warm, garnished with fresh parsley if desired.