PORTOBELLO MUSHROOM CAPS
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
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.