Reviews Add Rating & Review
Back to Roasted Portobello Caprese Salad All Reviews for Roasted Portobello Caprese Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 mld104963_0909_portabello0008.jpg
Ingredients Ingredient Checklist 8 portobello mushroom caps 2 garlic cloves, halved 1/2 cup extra-virgin olive oil 3 tablespoons balsamic vinegar 2 teaspoons coarse salt Freshly ground pepper 3 medium tomatoes, sliced 3/4 inch thick (8 slices total) 1 bunch fresh basil 8 ounces fresh mozzarella, sliced 1/2 inch thick (4 slices total) 4 cups arugula Toasted bread, for serving (optional)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 mld104963_0909_portabello0008.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
mld104963_0909_portabello0008.jpg
mld104963_0909_portabello0008.jpg
Ingredients
Ingredients
- 8 portobello mushroom caps 2 garlic cloves, halved 1/2 cup extra-virgin olive oil 3 tablespoons balsamic vinegar 2 teaspoons coarse salt Freshly ground pepper 3 medium tomatoes, sliced 3/4 inch thick (8 slices total) 1 bunch fresh basil 8 ounces fresh mozzarella, sliced 1/2 inch thick (4 slices total) 4 cups arugula Toasted bread, for serving (optional)
Directions
Preheat oven to 400 degrees. Place mushrooms and garlic on a rimmed baking sheet; coat with oil and vinegar. Sprinkle with 1 teaspoon salt, and season with pepper. Roast, shaking sheet occasionally, for 20 minutes. Flip mushrooms and garlic to recoat with oil. Add tomatoes; flip to coat in oil, sprinkle with remaining teaspoon salt, and season with pepper. Roast until mushrooms are tender and tomatoes are soft, 20 minutes more.
Rub softened garlic onto mushrooms. Place 1 mushroom on each of 4 plates, and top each with some basil. Stack another mushroom and 1 mozzarella slice onto each. Layer more basil, 1 tomato slice, more basil, then another tomato onto each. Divide arugula among plates, and drizzle with pan juices. Serve with bread if desired.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Portobello Caprese Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Portobello Caprese Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
