Recipe: Stuffed Portobello Mushrooms

Illustrations + Words Nikki Sztolc

You Will Need:

Garlic Butter:

2 tablespoons butter 2 cloves garlic, crushed 1 tablespoon freshly chopped parsley

Mushrooms:

5-6 large Portobello Mushrooms [stem removed, washed and dried thoroughly with a paper towel]

5-6 fresh mozzarella cheese [sliced, shredded, however you like!] 1 cup cherry tomatoes, sliced thinly fresh basil, shredded to garnish balsamic glaze

Method:

1. Preheat oven to grill/broil setting on high heat.

2. Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant.

3. Brush the bottom of each mushroom and place them, buttered side down, on a baking tray. Brush any remaining garlic over the insides of each mushroom.

4. Place in oven and allow to grill for 10 minutes, then remove from oven.

5. Fill each mushroom with the mozzarella slices and tomatoes, and grill again until cheese has melted and is golden in colour (about 8 minutes).

6. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.