Caprese Stuffed Portobello Mushrooms
2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
5-6 large Portobello Mushrooms
- 5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape, (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish
- 2 tablespoons Sweet Basil Extra Virgin Olive Oil
1/4 cup Pomegranate balsamic vinegar
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
Combine butter, garlic, Sweet Basil Extra Virgin Olive Oil, and parsley together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. 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 Pomegranate balsamic vinegar and sprinkle with salt to taste.