We’ve got new balsamic vinegars in—and I’m just in love with the depth of the fruity flavors in eaach bottle. Our Black Currant Balsamic Vinegar is like a dark zinfandel, full of rich berry tones and reminiscent of a syrupy port. Heaven! This balsamic vinegar will pair deliciously with meats and broiled dishes, especially those with smoky, sweet, and robust qualities.
Now that it’s fall, I’m craving a bit of warmth and comfort in my foods, but I also don’t want to binge on fat. I wanted to make something hearty, meaty, and a bit sweet with this balsamic vinegar, while staying on the lighter side. Solution?
Portobello mushroom caps, stuffed with a savory tapenade cheese filling, and brushed with a glaze of olive oil and this prime balsamic vinegar. I chose Mission Extra Virgin Olive Oil in this recipe, as its fruity undertones meld with the natural fruitiness of the balsamic vinegar. This broiled entrée comes out like a buttery steak, full of juice, texture, and flavor. It’s definitely a keeper.
Makes 4 servings.
Find this recipe at www.theolivepress.com/blog/entry/cheese-stuffed-portobello-caps-with-black-currant-glaze