Preheat oven to 400˚F.

Prepare the 2 portabellas by gently popping off the stems. Using a spoon, remove the gills from inside the cap. Carefully.

Wash the mushroom caps and set aside to dry.

Whisk together the 2 tablespoons melted butter, 1 clove minced garlic, ¼ teaspoon salt, and 1 teaspoon chopped parsley.

Transfer the bellas to a rimmed baking sheet that has been lined with parchment. Brush the mushroom caps all over with the butter mixture.

Bake mushrooms for 10 minutes, until they just begin to soften.

Remove the mushrooms from the oven.

Take 2 tablespoons of pesto and fully coat the inside of the mushrooms. Divide the ½ cup of cherry tomatoes between the mushrooms along with the ½ cup of fresh mozzarella balls. Salt and pepper to taste.

Return the mushrooms back to the oven and bake for another 10 minutes, or until the cheese is melted.