PORTOBELLO MUSHROOM CAPS

August 8, 2020

 

Ingredients
1/3 cup of Butter Olive Oil
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
5-6 large Portobello Mushrooms, stems removed, washed and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls-sliced thinly
1 cup grape, (or cherry) tomatoes-sliced thinly
fresh basil, shredded to garnish
1/4 cup Denissimo 25Year Aged Dark Balsamic Vinegar

 

Directions
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.

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