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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


  1. Preheat oven to grill/broil settings on high heat (use middle to lower racks of oven).
  2. In a small saucepan, combine and saute Butter Olive Oil, parsley, and garlic.
  3. 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.
  4. Fill each mushroom with the mozzarella slices and tomatoes; grill/broil until cheese has melted and golden in color (about 8 minutes).
  5. To serve, top with basil and drizzle with balsamic. (Optional, sprinkle with our Italian flaked sea salt, to taste.)