Roasted Portobello Mushroom Caprese

A big, bold wine doesn’t always need to go with a  meat dish.  Our new Tango (Syrah/Petit Sirah) blend is just amazing with this hearty vegetarian dish!  This is a perfect starter, or use like a salad.  ENJOY.

2T Butter
2 Cloves garlic, diced
4 large Portobello Mushrooms
4 fresh mozzarella cheese balls, sliced thinly
1 pint grape or cherry tomatoes, thinly sliced
Fresh Basil – leaves only, sliced in chiffonade
¼ C Balsamic Vinegar
2 t. Brown Sugar

Set your oven to 400 degrees and place one oven rack on the second rung from the bottom, and another oven rack on the second rung from the top. Melt butter and garlic together in a microwave safe bowl. This will soften the garlic flavor a tiny bit. Prepare the mushrooms by removing the stem (save them to use in soup), and using a teaspoon to scrape out the brown gills. Brush the mushrooms, inside and out, with the garlic butter mixture. Put mushrooms on a parchment paper lined baking sheet. Start with a layer of tomato, then a layer of cheese, the tomato, then cheese (you see where I’m going with this) until the mushroom cap is full. Make sure to finish up with a layer of cheese on top. Put the baking sheet with the mushrooms in the oven on the rack at the second rung from the bottom and cook for 10 minutes.

While the mushrooms are cooking, make the balsamic glaze.  Or just pull it out of your fridge, cuz you should always have some of this on hand.  When in doubt, put Balsamic Glaze on it!!  You could put it on rocks and they would be delicious.  To make the glaze, put the sugar and vinegar in a very small sauce pan over medium high heat and bring to the boil. Turn the heat to low and allow to simmer for 8 minutes or so – the glaze should be thick enough to coat the back of a spoon.

Turn the oven to broil and move the pan with the mushrooms to the rack at the second rung from the top. Broil mushrooms until the mozarella turns bubbly brown.

Pretty plating – put some nice arugula on a plate. Put two mushrooms on top of the arugula. Drizzle the mushrooms and greens with the balsamic glaze. Sprinkle the fresh basil shreds on top of the whole shebang. Mmmmmmmmmmmm

Don’t know how to chiffonade basil? Here’s a great tutorial on YouTube.

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