Oh cheese. How I love thee. Especially in the form of fresh mozzarella. I got these portobello mushrooms from the Green City Market in Chicago and made these Roasted Caprese Stuffed Portobellos for an appetizer when my sister came over for dinner. The flavors of balsamic vinegar, garlic and olive oil are roasted with the mushrooms, then topped with fresh mozzarella, tomatoes and fresh basil.
This quick appetizer recipe couldn’t be easier and it tastes fresh and amazing. It’s a great healthy recipe to use up fresh farmer’s market produce.
Roasted Caprese Stuffed Portobellos
Save RecipeIngredients
- 4 portobello mushroom caps
- Olive oil
- Balsamic vinegar
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 large tomato, sliced
- 4 ounces fresh mozzarella, sliced
- 1 bunces fresh mozzarella, sliced
Instructions
- Preheat oven to 400 degrees F.
- Place mushrooms on a baking sheet, coat with olive oil and vinegar, and spread with garlic. Sprinkle with salt and pepper.
- Roast, shaking pan occasionally, until soft; about 30 minutes.
- Top each mushroom with a tomato slice and mozzarella slice. Roast for another 10 minutes or so, until mozzarella is melted.
- Remove from oven and garnish with fresh basil. Serve.
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https://smilesandwich.com/2014/07/07/roasted-caprese-stuffed-portobellos/
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