Ingredients
2tbspbutter
2garlic cloves,crushed
1tbspparsley,freshly chopped
6large portobello mushrooms,stem removed, washed and dried thoroughly with a paper towel
6fresh mozzarella cheese balls,sliced thinly
1cupgrape tomatoes,or cherry, sliced thinly
fresh basil,shredded to garnish
¼cupbalsamic vinegar
2tspbrown sugar,optional
Preparation
Combine all of the garlic butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant.
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of the oven.
Brush the bottoms of each mushroom 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, and grill/broil for about 8 minutes or until cheese has melted and golden in color.
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
Combine sugar and vinegar in a small saucepan over high heat and bring to the boil.
Reduce heat to low. Allow to simmer for 5 to 8 minutes or until mixture has thickened and reduced to a glaze. If not using sugar, allow to reduce for 12 to 15 minutes on low heat.
