Indulge your taste buds with our Blackberry-Ginger Balsamic & Butter (vegan) Olive Oil Portobello Mushrooms – a savoury symphony of flavours!
As they bake to tender perfection, bocconcini cheese melts into creamy goodness, and cherry tomatoes burst with sweetness. The finishing touch of fresh parsley and basil adds a fragrant herbaceous note, elevating this dish to a culinary masterpiece.
Perfect as an appetizer or a unique side, this recipe promises a delightful fusion of textures and tastes that will leave you craving more.
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.
Ingredients
Directions
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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