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    A healthy and delicious dish easily used as a main or side dish!


    • 5-6 Ciliegine (small mozzarella balls), thinly sliced
    • 1 cup tomatoes, grape or cherry, sliced thinly
    • 2 tsp brown sugar (optional)
    • 5-6 portobello mushrooms, stem removed, washed and dried
    • 2 tbsp butter
    • 2 cloves garlic, crushed
    • 1 tbsp fresh parsley, chopped
    • 1/4 cup balsamic vinegar


    1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
    2. Combine butter, garlic and parsley together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant.
    3. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
    4. Flip and brush any remaining garlic over inside of each cap. Fill each mushroom with mozzarella slices & tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).
    5. To serve, top with basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

    For the Balsamic Glaze:
    1. (If making from scratch, prepare while mushrooms are in oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to a boil. 2. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).