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.
Prep Time 10 minutes mins
Cook Time 8 minutes mins
Course Appetizer, Main Course
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
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.
Keyword meatless Monday, vegetarian