Stuffed mushrooms with tomatoes and mozzarella

Products:
7 large mushrooms or a porcelain mushroom
15 cherry tomatoes
15 baby mozzarella balls (top two on the sponge)
100 g butter
3 cloves of garlic
a few sprigs of parsley
For the sauce:
200 ml of balsamic vinegar
3 tablespoons Brown sugar

Preparation:
Clean the sponge fungi and wash them thoroughly, then dry them with kitchen paper. Melt the butter and add the pressed garlic and sliced ​​parsley to it. In the baking tray (or non-stick coating), arrange the mushrooms. Lubricate them with the oil outside and abundantly on the inside.

Put in each sponge half cut baby mozzarella and cherry tomatoes. If desired, add chopped sausage. Bake them in a preheated oven 180 degrees until the mozzarella melts. While the mushrooms are baking, prepare the sauce by pouring vinegar and sugar into the casserole. Stir continuously to thicken the mixture. Serve the mushrooms and put on each little sauce.