Friday, October 02, 2015


"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October." 

~ Nathaniel Hawthorne

(Autumn Abstract)

(Garlic buttered Portobello Mushrooms stuffed with fresh mozzarella cheese, tomato slices and fresh shredded basil then drizzled with rich balsamic glaze ... compliments of  Cafe Delites)

Garlic Butter:

2  Tbsp. butter
2 cloves crushed garlic
1  Tbsp. freshly chopped parsley


5 large Portobello Mushrooms, stem removed, washed, and dried with paper towel
5  fresh thinly slices of mozzarella cheese
1  cup sliced grape/cherry tomatoes
fresh shredded basil for garnish

Balsamic Glaze:

1/4  cup balsamic vinegar
2  tsp. brown sugar

(Combine sugar and vinegar in small saucepan over high heat. Bring to boil, reduce heat to low and simmer until thickened and returned to glaze)

  • Preheat oven to grill/broil settings on high heat.
  • Combine all of Garlic Butter ingredients in small saucepan (or microwave safe bowl) and melt until garlic is fragrant. Brush bottoms of each mushroom and place buttered side down on baking tray.
  • Fill each mushroom with mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).
  • Serve topped with basil and drizzled balsamic glaze.      


RobinL said...

October has begun quite cold, dreary and damp, but I'm sure it will perk up. After all, the leaves haven't even begun to turn yet.

joey said...

Just the beginning of fall, Robin ... yes, we have much to look forward to. Happy Autumn :)

Beth at PlantPostings said...

Oh my, I am drooling once again after visiting your blog. I'm drooling over your first beautiful photo, and your food! Time for lunch! Welcome October, indeed!

Pat said...

Joey you're still here blogging...woo hoo. Now if I only could cook it would help. Still lovely to see you.