Portabello Mushroom Pizza

1/3 cup 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, 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 grill/broil settings on high heat.
Combine and sauté Butter Olive Oil, parsley and garlic together in a small saucepan.

 

Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray. Brush any remaining garlic 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 Blackberry Ginger Balsamic Vinegar and sprinkle with salt to taste.

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© 2017 Emerald Coast Olive Oil