Portobello Pizzas with Goat Mozzarella
Garlic buttered portobello mushrooms stuffed with goat milk mozzarella cheese, tomato slices and fresh shredded basil leaves.
sliced in half
sea salt and pepper
Preheat oven to broil setting.
Wash and dry the mushrooms thoroughly with a paper towel and remove stems.
Combine the garlic and butter together in a small saucepan and melt until the garlic is fragrant. Brush the bottoms of each mushroom and place them buttered side down on a baking tray.
Fill each mushroom with the cubed mozzarella slices and tomatoes.
Broil until cheese has melted and golden in color for approximately 8 – 10 minutes paying careful attention not to burn the cheese.
To serve, top with the basil and some extra-virgin olive oil. Season with salt and pepper.
Make sure that portobello mushrooms are completely dried before cooking.