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.

Fresh bread is the perfect addition to any meal, and flatbread is just about the easiest bread to make. Perfect to turn ...

Close your eyes, and these easy-to-make scallops with the wonderful umami depth of Black Truffle and garlic paired with ...

No More Articles