Caprese Stuffed Portobello Mushroom


  1. Take mushroom cap and drizzle with 1 oz olive oil and truffle oil then bake for minutes, helps flavor and dried mushroom out some.
  2. In a bowl add olive oil, tomatoes, basil and toss.
  3. Place warm mushroom in the middle of the plate.
  4. Top with Mixture from the bowl.
  5. Crack pepper on top and cracked sea salt on top, sprinkle a touch of shaved parmesan on top and serve


  • 1 mushroom(s), portobello caps
  • 1/2 oz oil, truffle
  • 1/4 oz Peak Fresh Produce® Basil
  • 3 oz Peak Fresh Produce® Tomato(es), diced
  • 1 pinch pepper, cracked
  • 3 slices Roma® Cheese, Mozzarella, diced
  • 1 oz Roma® Cheese, Parmesan, shaved
  • 2 oz Roma® Oil, Olive
  • 1 pinch salt, sea