Portobello Mushroom Caps

Ingredients: 
  • 1/3 cup MOV 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 MOV Blackberry-Ginger Dark Balsamic
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 each mushroom and place them, buttered side down, on a baking tray.

Flip and brush any remaining garlic over the insides 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.​
​​Enjoy!