Beth Johnson
Ozark Living
Recipes by:
Caprese stuffed
GarliC Butter
portoBello MushrooMs
ingredients:
• Fresh Basil Leaves
• 2 gloves garlic, minced
• 2 TBSP Butter
• Mozzarella Pearls, Fresh
• 1 cup grape tomatoes
• 1 TBSP Parsley
• 5 large Portobello Mushrooms
For Balsamic Glaze
• ¼ cup Balsamic Vinegar
• 2 tsp. Brown Sugar
directions:
1. Preheat oven- Broil
2. Melt Butter and combine
with minced garlic. Brush inside
on bottoms of the mushrooms.
3. Cut grape tomatoes in
half and roughly chop the basil
leaves. Fill each much room
with Mozarella pearls and
tomato halves.
4. Broil in oven until cheese
melts and golden in color, about
8 minutes.
5. While mushrooms boil,
in a small saucepan combine
the vinegar and brown sugar
and simmer 5-8 minutes on low
heat.
6. Remove mushrooms from
the oven and add the fresh basil
leaf pieces as desired. Drizzle
mushrooms with Balsamic
Glaze and serve.
ingredients:
• 1 lb tomatoes on the vine
• 2 cucumbers
• 1 red onion
• ¼ cup olive oil
• 4 tsp lemon juice
• 1 ½ tsp dried oregano
• Salt & pepper to taste
• 1 cup crumbled feta cheese
• 2.5 oz can sliced black olives
directions:
1. Dice tomatoes, cucumbers
and red onion. Combine in a large
bowl.
2. Add olive oil, lemon juice,
oregano, feta cheese and black
olives and combine.
3. Season with salt and pepper
to taste and store in an air tight
container in the refrigerator. Best
served when chilled.
Greek salad
22 • February 2022 • OZarK LIVING
