Here is a warm and satisfying twist on a classic Caprese salad. Fresh basil doesn’t hold up well to heat, so pesto sauce is used instead. You can used prepared pesto for this recipe, but for best results, try it with this fresh basil pesto recipe.
You can use either fresh or dried mozzarella in this recipe. Fresh is really delicious and it melts beautifully, but it has a higher moisture content. As a result, there may be some excess moisture in the pan after baking.
6 large Portobello mushroom caps, stems, and gills removed
3 T. extra virgin olive oil
6 oz. fresh or shredded mozzarella cheese
½ pint grape tomatoes, washed, dried, and cut in half
½ c. fresh or bottled pesto*
Sea salt and black pepper, to taste
Aged balsamic vinegar or glaze
- Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- With a pastry brush, brush olive oil on the outside of each mushroom cap, and around the interior and edges. Place oiled caps on a prepared baking sheet and evenly divide the mozzarella cheese between them. Top each cap with grape tomatoes and drizzle with pesto. Sprinkle with salt and black pepper, to taste.
IMAGE OF MUSHROOMS BEFORE BEING COOKED!
- Place baking sheet in preheated oven and bake for approximately 15
minutes, or until cheese is melted. Remove from heat and drizzle with aged balsamic vinegar or a thicker glaze, if desired. Serve immediately. Enjoy!
Preparation Tip: To prepare the mushroom caps, gently remove stems by hand. Then, scoop out the gills with a spoon and discard it. This will give you more room to add your toppings, plus it will remove any residual grit.
Prep time: 10 minutes
Cook time: 15 minutes