Bruschetta Stuffed Portabella Mushrooms - Talley Farms Box

Ingredients

• Sides
• 1 cup cherry tomatoes, halved
• 2-3 portabella mushrooms, stem removed and pat dry
• 3 tbsp finely chopped red onion
• 3 tbsp shredded fresh basil
• 1 tbsp freshly chopped parsley
• 1 tsp dried oregano
• 1/4 cup butter
• 1 clove garlic, minced
• Salt and pepper to taste
• Balsamic glaze for drizzle
• Preheat oven to grill/broil settings on high heat.
• Arrange oven shelf to the middle of your oven.
• Combine the tomatoes, red onion, 2 tablespoons of the fresh basil, salt and pepper together in a medium-sized bowl. Mix until well combined. Set aside.
• Combine the Garlic Butter and oregano together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the each mushroom with garlic butter on all sides
• Place them, buttered side down, on a baking tray. Broil until for about 8 minutes, until mushrooms begin to brown.
• When mushrooms are done, top with the tomato/basil mixture, and drizzle with the balsamic glaze. Sprinkle with a little extra salt, to your tastes, and garnish with the remixing basil leaves to serve.
• Basil , Mushrooms , Tomatoes
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