Caprese Stuffed Portobello Mushrooms Drizzled with Blackberry-Ginger Balsamic
Serve this as a appetizer or even a main course, accompanied by a leafy green salad.
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Caprese Stuffed Portobello Mushrooms Drizzled with Blackberry-Ginger Balsamic
Serve this as a appetizer or even a main course, accompanied by a leafy green salad. Serves 6. Recipe and photo courtesy of Veronica Foods.
Ingredients
Ingredients:
- 1/3 cup Sigona’s Fresh Press extra virgin olive oil look for a mild variety
- 2 cloves garlic crushed
- 1 Tbsp fresh chopped parsley
- 6 large Portobello mushrooms stems removed, washed and dried thoroughly with a paper towel
- 6 fresh small mozzarella cheese balls thinly sliced
- 1 cup grape or cherry tomatoes thinly sliced
- fresh basil leaves shredded for garnishing
- 1/4 cup Sigona’s blackberry-ginger balsamic
Instructions
- Preheat oven to grill/broil settings on high heat.
- In a small saucepan, combine the olive oil, parsley and garlic. Bring to a simmer then remove from heat. Brush the mixture over the bottoms of each mushroom and place them, oiled side down, on a baking tray. Flip and brush any remaining oil mixture over the inside of each cap.
- Fill each mushroom with the mozzarella slices and tomatoes. Grill or 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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