Caprese Portobello Mushrooms
1-1/2 tablespoons OLIVE & VINE infused olive oil such as Sweet Basil or Tuscan Bouquet
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
5-6 large Portobello Mushrooms, stem removed, washed and dried 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 OLIVE & VINE Traditional Balsamic Condimento
Preheat oven to broil. Place oven shelf in the middle position. Heat the olive oil over medium heat in a small saucepan. Add the garlic and parsley and cook until garlic is fragrant, about 1 minute.
Place the mushrooms on a baking tray bottom side up and brush with the olive oil/garlic mixture. Flip the mushrooms and brush the remaining mixture over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and broil until the cheese has melted, about 8 minutes.
Meanwhile, bring the balsamic vinegar to a boil over high heat in a small saucepan. Reduce heat to low and simmer until the mixture has thickened and reduced to a glaze, about 10 minutes.
To serve, top each mushroom with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
Adapted from Cafe Delights.