2 tablespoons butter
2 cloves garlic, crushed
1 tablespoon freshly chopped parsley
5-6 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
5-6 fresh mozzarella cheese balls, sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish
¼ cup balsamic vinegar
2 teaspoons brown sugar
Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and 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 golden in colour (about 8 minutes).
To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. 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).
1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. kosher salt
1/4 – 1/2 cup extra virgin olive oil
Combine all ingredients, except oil, on a shallow bowl or plate.
Pour olive oil over.
1/2 cup basil
1/3 cup feta
1/2 lemon zest
1 tsp coconut flour
Grate the zucchini, salt, and drain for 10 minutes.
Squeeze the excess water out of the zucchini and pat dry with a paper towel.
Roughly chop the basil and mix with the zucchini, feta, lemon zest, salt, pepper, and cumin.
In a separate bowl, whisk together the egg and slowly add the flour.
Pour over the zucchini mix and combine.
Heat up so olive oil in a pan, and scoop the mixture onto the pan. Cook for a couple of minutes each side, until browned.
2 cups packed basil
1/2 cup Italian parsley
3 cloves garlic
1/2 cup pine nuts, toasted and cooled
1/2 cup grated Parmesan
1/2 teaspoon salt
pinch or two pepper
1/2 cup olive oil
Place all ingredients except oil in a food processor. Blitz two or three times to get it going, then turn on and let run while drizzling oil in. Stop when all the oil is incorporated but before it gets too thin. I like mine to still have a slightly chunky feel to it.