Caprese Stuffed Portobello Mushrooms
We've taken the key ingredients of the popular caprese salad—tomatoes, fresh mozzarella and basil—and piled them into portobello mushroom caps to make a delicious and satisfying side dish.
- 3tablespoons extra-virgin olive oil, divided
- 1medium clove garlic, minced
- 1/2teaspoon salt, divided
- 1/2teaspoon ground pepper, divided
- 4portobello mushrooms (about 14 ounces), stems and gills removed
- 1cup halved cherry tomatoes
- 1/2cup fresh mozzarella pearls, drained and patted dry
- 1/2cup thinly sliced fresh basil
- 2teaspoons best-quality balsamic vinegar
- Preheat oven to 400°F.
- Combine 2 tablespoons oil, garlic, 1/4 teaspoon each salt and pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
- Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with 1/2 teaspoon vinegar and serve.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||8g|
© Meredith Operations Corporation. All rights reserved. Used with permission.