How to make it

  • 1. In a medium bowl mix tomato,basil,garlic, parmesan cheese, balsamic vinegar, olive oil, salt and pepper. Refridgerate 1-2 hours.
  • 2. Heat grill to 350 and lightly oil the grate.
  • 3. Place mushroom cap fin side up and grill on upper rack 15 mins.
  • 4. Top mushroom caps with brushetta to cover entire cap.
  • 5. Continue cooking 15 mins.
  • 6. Top with shredded horseradish cheddar, if desired.
  • 7. Grill until cheese is melted

Reviews & Comments 1

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  • NPMarie 11 years ago
    Sounds amazing...who needs meat?
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