Portabello Mushroom Pizza
Classy and full of flavor. The Blackberry Ginger Vinegar gives a meaty, slightly spunky taste to this lovely dish.
1/3 cup Butter 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, thinly sliced
1 cup grape or cherry tomatoes, thinly sliced
Fresh basil, shredded to garnish
1/4 cup Blackberry Ginger Balsamic Vinegar
Preheat oven to broil or grill to medium high heat.
Combine and sauté Butter Olive Oil, parsley and garlic together in a small saucepan for 1-2 minutes.
Brush the bottoms of each mushroom with the oil mixture and place them, buttered side down, on a baking tray. Brush any remaining oil mixture over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and is golden in color (about 8 minutes).
To serve, top with the basil, drizzle with the vinegar and sprinkle with salt to taste.