PORTOBELLO MUSHROOM CAPS


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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