Caprese Salad Portabellas

26 Jan

If you like portabella mushrooms, you’ll like this. If you like caprese salads, you’ll especially love this. This is a combination of the best of both these worlds. Portabella mushrooms are meaty, earthy, and filling. Caprese salads are fresh and light. Combine them? Melty, earthy, delicious. This works well as a main course but you’ll need a side salad or quinoa to accompany to be a complete meal. I served one mushroom each with a quinoa salad for a meal.

Ingredient List:
– 4 large portabella mushrooms
– Cherry tomatoes
– Basil, torn
– Buffalo mozzarella
– Balsamic vinegar



Serves 2 for dinner & lunch

1. Prepare your portabella mushrooms. These are delicate, I broke 3 out of the 4 that I cooked. To begin, wash your mushrooms and pat dry them. Then, cute the stem and remove the gills. This just allows for more space for the mozzarella cheese and other goodness to fit.

2. Let the mushrooms marinate with a generous pour of balsamic vinegar for 10-15 minutes. Preheat your oven to 350 degrees.

3. In your mushrooms, layer a slice of mozzarella, halved cherry tomatoes, basil, salt and pepper. Bake in the oven for about 15 minutes until the cheese has melted and the mushroom is tender.

4. Serve up with some quinoa for protein (the mushroom only tastes meaty, it isn’t actually a protein packed meat) or a side salad. I think an arugula salad would go really nice with this dish. Enjoy!

The Boyfriend Rates It:4.5

This is simple but absolutely amazing meal. The earthiness of the portabella, sweetness of the tomato and aromatics of the basil made it a completely satisfying meal.


2 Responses to “Caprese Salad Portabellas”

  1. Connie January 26, 2013 at 2:19 pm #

    This does look amazing, I’m going to try this recipe if you don’t mind.
    Thanks Dyane for the good ideas!

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