On Tap Oil & Vinegar Recipe Detail

Portobello Mushroom Caps

with Butter Olive Oil & Blackberry-Ginger Balsamic

Ingredients:

• 1/3 cup Butter Olive Oil
• 2 cloves garlic, crushed
• 1 Tbsp fresh parsley, chopped
• 5-6 large Portobello Mushrooms, stems removed, washed and dried thoroughly
• 5-6 fresh mozzarella cheese balls, sliced thinly
• 1 cup grape or cherry tomatoes, sliced thinly
• fresh basil, shredded, to garnish
• 1/4 cup Blackberry-Ginger Balsamic
• Salt, to taste (try our Flor de Sal)

Directions:

Preheat oven to grill/broil on high heat.

Combine oil, parsley, garlic and sauté in small saucepan. Brush mixture onto mushroom bottoms and place buttered side down, on baking tray. Brush any remaining garlic over insides of each cap. Fill with mozzarella and tomato slices. Grill/broil until cheese has melted and golden in color, about 8 minutes.

To serve: top with basil, drizzle with balsamic, and sprinkle with salt.