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Portobello Mushroom Capresse

Ingredient List: * 3 Portobello mushroom caps * 1 to 2 T. olive oil * 1 garlic clove, minced * Vegan cheese, sliced into several pieces * 12 Cherry tomatoes, sliced in half * Fresh basil leaves, thinly sliced * Balsamic vinegar

With a spoon remove the back part mushroom and cut off the stem.

Put the garlic, salt and olive oil in a bowl and paint the portobellos on both sides.

Grille the bottom part first for 5 min and them turn them upside down.

Incorporate the Vegan cheese of choice and cherry tomatoes that had been cut in halves.

Grill until cheese has melted.

Remove from the grill and add fresh basil and some balsamic vinegar. Enjoy!


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