4 large portobello mushrooms, about 1 pound
2 tablespoons Full Circle Organic Extra Virgin Olive Oil
2/3 cup fresh mozzarella pearls (perlini)
2/3 cup Full Circle Organic Grape Tomatoes, halved
1 teaspoon Full Circle Organic Dried Oregano
1/2 teaspoon Full Circle Organic Garlic Powder
1/2 teaspoon Full Circle Organic Sea Salt
1/4 teaspoon ground Full Circle Organic Mixed Peppercorns
4 teaspoons balsamic vinegar glaze


Preheat grill or broiler pan. Clean mushrooms and remove stems and gills. Brush olive oil lightly over both sides of each mushroom cap. Place mushrooms on grill or broiler pan, stem side down, and cook 5 minutes. Remove from heat and invert. Meanwhile, combine mozzarella and tomatoes in a small bowl. Combine oregano, garlic powder, salt and pepper, sprinkle over cheese and tomatoes, toss to coat. Spoon 1/3 cup cheese and tomato mixture into each mushroom cap. Return pan to heat; continue cooking until filling is hot, about 5 minutes. Drizzle 1 teaspoon balsamic glaze over filling in each mushroom. 4 servings.

Preparation time: 15 minutes
Cooking time: 12 minutes