Mix in a bowl the cherry tomatoes, basil, a bit of olive oil and salt and pepper. In a small frying pan melt the coconut butter. Remove the pan from the heat, add garlic and a bit of salt and pepper. Using a cooking brush, rub the coconut butter mix over the Portobello mushrooms.
Place the mushrooms on a baking paper. Fill each one with the cherry tomatoes mix and top them with the Violife just like Mozzarella Shreds. Bake in a preheated oven at 420°F for 10 minutes.