Recipes — mushrooms

INGREDIENTS Garlic butter: 2 tablespoons butter 2 cloves garlic, crushed 1 tablespoon freshly chopped Italian parsley Mushrooms: 6 large Portobello Mushrooms, remove stem, washed and dried thoroughly with a paper towel (this stops excess water during cooking) 3 teaspoons of Broth of Life Beef, Chicken or Lamb Bone Broth 5-6 fresh mozzarella cheese balls , sliced thinly 1 cup Salanato tomatoes, sliced in half fresh Italian parsley, chopped finely to garnish Balsamic Glaze:  1/4 cup balsamic vinegar 2 teaspoons brown rapadura sugar METHOD Preheat oven to 220°C on grill. With the mushrooms lightly press each mushroom into a sheet of paper towel to gently squeeze out the excess liquid after washing, this stops excess water during...