Wednesday, December 10, 2008

Stuffed Portabella Mushrooms Caprese

Oh, how I love summer and the abundance of fresh tomatoes and basil. I make some variation of the Caprese salad at least every week and sometimes even every day during those warm, long days. But alas, winter has finally officially hit the city and there will be no more denying it. So what's a girl to do? Slap it all on a portabella mushroom cap, pop it in the oven, and enjoy all the delicious flavor while watching the snow fall outside.

Stuffed Portabella Mushrooms Caprese

Portabella mushroom caps, 1 per person

Olive oil
Fresh basil


Balsamic vinegar

Mozzarella cheese (I used shredded since it was on hand, but sliced would be fine)
1-2 tbsps plain bread crumbs

Salt and pepper to taste

Preheat oven to 375 degrees. Gently wipe mushroom caps with damp towel and remove stems. Brush tops lightly with olive oil and bake 3-4 minutes. Remove from oven and layer basil, tomato, dash of balsamic, salt and pepper, and cheese. Top with breadcrumbs. Bake about 10 minutes or until cheese is melted and starts to bubble. Place under broiler 2-3 minutes until cheese is golden brown.

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