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 Infused 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!
Preheat oven to grill/broil settings on high heat.
Combine and sauté Infused 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!