Portobello Mushroom Caps
Needed for this Recipe:
Sunshine Coast Olive Oil Co. Vegan Butter Olive Oil
Sunshine Coast Olive Oil Co. Blackberry-Ginger Dark Balsamic
1/3 cup of Sunshine Coast Olive Oil Co. Vegan 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 Sunshine Coast Olive Oil Co. Blackberry-Ginger Dark Balsamic Vinegar
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 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 colour (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic and sprinkle with salt to taste.