May 3, 2020


1/3 cup of Butter Olive Oil
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
6 large Portobello Mushrooms, stems removed
6 fresh mozzarella cheese balls-sliced thinly
1 cup grape tomatoes-sliced thinly
fresh basil, shredded to garnish
1/4 cup Blackberry-Ginger Dark Balsamic Vinegar


Preheat oven to grill/broil settings on high heat.
Combine and sauté Butter Olive Oil, parsley and garlic together in a small saucepan. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic and sprinkle with salt to taste.

Please reload

Featured Posts

Pairing of the Week

April 2, 2016

Please reload

Recent Posts

May 27, 2020

Please reload