Servings: 4
Time: 30 minutes
INGREDIENTS
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2 Tbsp olive oil
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2 cloves garlic, crushed
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1 tablespoon freshly chopped parsley
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4 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
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1 cup crumbled goat cheese
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1 cup grape (or cherry) tomatoes, halfed
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garlic salt, to taste
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fresh basil, shredded to garnish
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¼ cup balsamic vinegar
DIRECTIONS
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Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
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Combine olive oil, garlic, and parsley into a small bowl. Brush each mushroom (in and outsides) and place them dome-down on a baking sheet.
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Place tomatoes in a small saucepan with garlic salt and “squash”. Simmer on low until fragrant.
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Fill each mushroom with the tomatoes and top with 1/4 cup goat cheese. Grill/broil until mushrooms are tender and the topping browns (about 8 minutes).
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To serve, top with the basil, drizzle with the balsamic vinegar and sprinkle with salt to taste.
