1/3 cup of D'Olivo 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 D'Olivo Blackberry-Ginger Dark Balsamic Vinegar



Preheat oven to grill/broil settings on high heat.

Using D'Olivo Butter Olive Oil, sauté parsley and garlic together in a small saucepan.

Brush the bottoms of each mushroom with the sautéed parsley, garlic and D'Olivo Butter Olive Oil mixture 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. Grill/broil until cheese has melted and turned golden in color (about 8 minutes).

To serve, top with the basil, drizzle with the D'Olivo Blackberry-Ginger Balsamic Vinegar and sprinkle with salt to taste.

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