On Sunday, a lovely couple stopped in the store to get some great fresh produce.  The woman was kind enough to share what she was planning on doing with some of her goodies.  Here’s a recipe she shared with me.  I made it last night and I’m almost drooling just thinking about it!  SO GOOD!

I’m not a food photographer…but this sort of gives you the idea…trust me it’s super delicious! 

Tomato, Basil & Mozzarella Stuffed Grilled Mushroom Top

shared by customer, Deb Jacob

Clove of Garlic, minced

3 Diced Tomatoes from Lapacek’s Orchard

3 Oz. Fresh Mozzarella, cubed (I cut up mozzarella ropes for mine..I just couldn’t handle the cheese in that watery stuff…)

tsp. olive oil

fresh basil, chopped from Lapacek’s Orchard

Portobello Mushroom Cap

Mix the diced tomatoes, cubed mozzarella, minced garlic, olive oil and fresh basil into a container.  Try to do this a few hours before you plan to eat it so the flavors have some time to blend together. 

Grill a portabella mushroom cap on the grill similar to how you would cook a burger (I’ll admit – Jared did this, it was perfect but I don’t know the details). 

Once the mushroom is grilled and warm, top it with a few heaping spoonfuls of your tomato mixture.  Enjoy!

This is also fabulous on burgers (per Jared) and I’m thinking I may try putting my left over's on some scrambled eggs for lunch… 

If anyone wants to bring me some mushroom caps I’d be happy to eat them for my dinner again tonight!