Portobellos look beautiful and taste delicious when paired with fresh basil
4 Portobello mushrooms
Salt and freshly ground pepper
2 minced garlic cloves
1/2 package EverSummer Basil, chopped
Goat cheese or another soft cheese
1 fresh tomato, chopped
Balsamic syrup (recipe follows)
Preheat the broiler or start your grill.
Wipe mushrooms clean and remove stems. Drizzle all over with olive oil and season with a little salt and pepper.
Broil or grill, gill side down, about 6 minutes, depending on how hot your grill is. Turn over, sprinkle tops with garlic and a bit more oil, and cook 1 to 2 minutes longer. Make sure the mushrooms are holding their shape. Don’t overcook.
Crumble goat cheese over mushrooms and let it melt. Remove mushrooms from grill and place onto serving platter. Top with tomatoes. Drizzle with balsamic vinegar syrup and cover with fresh basil.
*To make balsamic syrup: Put 2 cups of balsamic vinegar in a medium-saucepan, Bring to a boil and reduce to a simmer. Simmer until the liquid reduces by 3/4, about 30 minutes or until syrup-like consistency. Remove from the heat and cool completely.