Fresh portobello mushroom is marinated overnight in rich balsamic vinegar, extra virgin olive oil, and shoyu (yup!...). The rich umami flavours from the balsamic vinegar and shoyu intermingle and makes a meaty grilled mushroom. Accompanied by fresh heirloom beefsteak tomatoes, garlic-marinated capsicums, fresh pesto (made from basil from our very own herb garden) & a generous portion of fresh Cashew Mozzarella from Miyoko's Creamery. Toasted to perfection. Be sure to select 'Alium-Free' if you do not consume garlic or have an allergy to garlic.