cartoon by marc johns.

Saturday, August 6, 2016

Caprese Stuffed Portobellos

Colorful & Delicious.

Lately, I have been really into caprese salads. (So much so, I have been including the flavors in my breakfast.) It's the summertime, and the tomatoes are SO GOOD, so that may be one reason. But honestly, I can always dig into a caprese - even when the tomatoes are just regular old tomatoes and not the startlingly juicy, sweet ones we have been getting from the farmer's market lately. Anyway, I also love portobello mushrooms, not only just because they are plain delicious, but they are so meaty and unctuous that they are a great option to use when you are going for a "Meatless Monday" dish.  SO, I decided to create a vegetarian supper dish that pairs the portobello with the caprese, and this is what I came up with! I think this is a great option to serve to everyone; even kids will like this dish (especially if you call them "pizzas"). It is visually appealing, juicy and flavorful, fairly healthy (the cheese makes it less so), and super duper easy to make. It takes 10 minutes for this dish to be piping hot and ready to eat. Do it, people! Give it a try. You won't be sorry.

4 portobello caps, gills removed
8 ciliegine mozzarella balls (fresh, floating in water), cut in half (also: don't worry about that cigliegine thing - that just means "cherry sized" - so I am talking about the little balls of cheese.) (also, again: you can just use regular fresh mozzarella and have leftovers. you'll just be cutting it up into small pieces.)
1 cup grape or cherry tomatoes, cut in half
1 cup fresh basil, ripped
4 tablespoons unsalted butter (please note: you can use olive oil in place of the butter, but the butter tastes better)
6 cloves garlic, chopped
4 tablespoons fresh parsley, chopped
salt & pepper
drizzle of balsamic reduction (recipe here.)

1. Preheat oven to broil.
2. Do the prep work: wash produce, de-gill portobellos, rip basil, cut tomatoes and cheese in halves, chop garlic.
3. Begin the balsamic reduction.
4. Put the butter, parsley, and garlic in a pan over low heat and let butter melt and garlic get fragrant. Add salt and pepper.

5. After butter is all melted and garlic is nice and fragrant, brush the portobello caps (inside and outside) with the butter mixture.

6. Put butter-brushed mushroom caps in  a baking dish, cup side up. Fill the cup with alternating halves of mozzarella balls and grape tomatoes. Top with some salt and pepper.

All filled up.
7. Bake about 8 minutes, or until mushrooms are soft and cheese is nice and melty. Top with ripped basil and drizzle of balsamic reduction.


Great summer dinner.


1 comment:

  1. Just awesome post. Mushrooms used with so many filling it is just mouthwatering. The portabello caps are so delicious cannot wait to give a try and grab a bite. Thank you for this awesome post.


love to hear what you have to say: