Great as an appetizer (you might want to use baby bellas) or an entire meal. BHL
Yield: 2 servings
2 Portabello mushroom caps, stems removed
2 large, ripe tomatoes, cut into thin slices
8-10 thin slices of mozzarella cheese, either buffalo or block cheese
1 cup + 2 sprigs fresh basil, loosely packed, divided
2 cloves garlic, minced
4 Tbsp + 1 tsp Flying Olive Basil Extra Virgin Olive Oil, divided
2-4 Tbsp grated Parmesan Cheese
Freshly ground black pepper
Turn the oven on to 375.
Grease a baking dish with 1 tsp Flying Olive Basil EVOO. The dish should be large enough for both caps to fit, side by side.
Clean the mushrooms by gently brushing any foreign particles from the cap. Do not run under water as they become very soggy. Remove the stems and set aside or discard. Slice the tomatoes and the mozzarella cheese and set aside.
Mince 1 cup of the basil and the garlic cloves and place in a bowl. Add 3 Tbsp of Flying Olive Basil EVOO and stir. Let sit for a few minutes. Grate the cheese and set aside.
Place the Portobello mushroom caps, bottom side up, in the baking dish. Add slices of tomato to cover the base, then a layer of cheese. Add a teaspoon of the basil/garlic mixture to the top of the cheese. And spread it on the cheese. Repeat, using all the ingredients and ending with dividing the remaining basil/garlic mixture. Between the two mushroom caps. Add 1-2 Tbsp of grated Parmesan cheese to each cap. Season with salt and pepper.
Bake in the oven for approximately 20-30 minutes until the cheese melts and the tomatoes and Portobello is soft. If the cheese is not browned, place under the broiler for 1-2 minutes. Remove, let cook 2-3 minutes and garnish with the remaining basil leaves. Serve.
Submitted by Barb L.