Stuffed Mushrooms


Tick off the ingredients as you buy them

  • 2 Tablespoons butter
  • 2 Cloves garlic, crushed
  • 1 Tablespoon freshly chopped parsley
  • 6 Large Portobello Mushrooms (Remove stems and dry thoroughly)
  • Moro Classic Vincotto
  • 6 Fresh mozzarella cheese balls
  • 1 Cup cherry tomatoes
  • Fresh basil to garnish

Preheat oven to grill settings to a high heat. Line a baking tray with baking paper.
Combine butter, garlic and parsley together in a microwave safe bowl, and melt until butter is fully melted.
Brush the bottoms of each mushroom and place them on the lined baking tray, buttered side down.
Brush the insides of each mushroom with the melted butter.
Fill each mushroom with the mozzarella slices and tomato slices, and grill until cheese has melted and golden in colour (about 8 minutes). Place baking tray on the middle rack.
To serve, top with the fresh basil, drizzle with Moro Classic Vincotto and sprinkle with salt and pepper to taste.