Portobello Mushroom Caprese

Portobello Mushroom Caprese - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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A quick 20 Minute meal!

If you can find large portobello mushrooms during your culinary ventures, don’t miss the opportunity to indulge in this quick and nutritious 20-minute meal. The preparation is delightfully easy, showcasing the beloved flavours of Italy. Ensure you have on hand some fresh basil leaves and authentic buffalo mozzarella, the kind that’s wonderfully fresh. When it comes to vinegar, you can either reduce your balsamic vinegar to achieve a thicker consistency or opt for a pre-made glaze. Enjoy these freshly made delicious Portobello Mushroom Caprese today!

Ingredients

4 large Portobello mushroom caps
Cheery of grape tomatoes (approx. 12)
1 fresh buffalo mozzarella cheese ball (more if you like extra cheesy)
Some fresh basil leaves
Balsamic glaze or vinegar for drizzling
½ cup olive oil
2 Garlic cloves
Salt and pepper to taste

Steps

Step 1
Preheat your oven to 430°F – 220°C
Step 2

Clean the Portobello mushroom caps and remove the stems.
Step 3

Make garlic olive oil by grating the garlic into the olive oil, mix well.

Brush the mushroom caps with garlic olive oil and season with salt and pepper.
Step 4

Shred the basil and add half to the bottom of the mushroom cups.
Step 5

Cut tomatoes in half and place in mushroom cups cut side up, 5 or 6. In between in tomato slice add a cube of fresh mozzarella.
Step 6

Once the mushrooms are done, place them in oven for 10-15 minutes until cooked.
Step 7

Drizzle balsamic glaze or vinegar over cooked mushrooms and garnish with remaining fresh basil leaves.
Step 8

Serve immediately and enjoy your freshly made delicious Portobello Mushroom Caprese!

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