These caprese-themed stuffed mushrooms are going to be a big hit at your next holiday party. We used our Big Sur Mesquite Sea Salt to impart a hint of smoke to this recipe. That smoke pairs perfectly with the balsamic-roasted mushrooms, creamy mozzarella, and sweet-tart tomatoes.
Serves 6 to 8
Ingredients:
20 each button mushrooms, stems removed
2 tablespoons Gil’s Double Garlic Olive Oil
1 tablespoon Gil’s Balsamic Vinegar of Modena
½ teaspoon Big Sur Mesquite Smoked Sea Salt
10 each mini mozzarella pearls, halved
20 each cherry tomatoes
20 each fresh basil leaves
Fresh rosemary, for garnish
Instructions
Preheat the oven to broil on low and line a large baking sheet with aluminum foil.
Place mushrooms in a large bowl, add the olive oil, balsamic vinegar, and smoked sea salt, and toss to coat. Transfer the seasoned mushrooms to the prepared baking sheet.
Place a mini mozzarella halve into the center of each mushroom and place in the oven. Broil for 10 minutes or until the mushrooms are tender and the cheese has browned lightly. Remove from the oven and thread each stuffed mushroom onto a toothpick. Add a cherry tomato and basil leaf to each toothpick. Place the appetizers on a large platter and garnish with rosemary before serving.
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