MUSHROOM: Portobello Mushroom Caps

Main Courses

1/3 cup Butter (flavor) Olive Oil
2 garlic cloves, crushed
1 tablespoon freshly chopped parsley
5-6 large portobello mushroom (stems removed), washed and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls, thinly sliced
1 cup grape (cherry) tomatoes, thinly sliced
fresh basil for garnish
1/4 cup Blackberry-Ginger Balsamic

Preheat oven to grill/broil settings on high heat (use middle to lower racks of oven).
In a small saucepan, combine and saute Butter Olive Oil, parsley, and garlic.
Brush the sauteed mixture on the bottoms of each mushroom and place them, brushed-side down, on a baking tray. Flip and brush any remaining sauteed mixture on the insides of each cap.
Fill each mushroom with the mozzarella slices and tomatoes; grill/broil until cheese has melted and golden in color (about 8 minutes).
To serve, top with basil and drizzle with balsamic. (Optional, sprinkle with our Italian flaked sea salt, to taste.)