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Portobello Mushroom Caps

7/4/2020

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1/3 cup of Olivia's Butter Infused 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 Olivia's 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 color (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic and sprinkle with salt to taste.
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Locally Serving the Peace River Area of Northern BC/AB
250-787-2739
  • Home
  • Limited Quantities
    • Global Passport 2025
    • Winexpert LE24
    • RQ 2025 - Musica
    • Twisted Mist 2025
  • Wine Kit Selection
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    • About Us