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Just Add Mushrooms |
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Caprese Mushroom |
I adapted it from a couple recipes. You can use whatever mozzarella cheese you have on hand. I used Ciliegene mozzarella (means cherry size) as I always keep some form of cherry sized mozzarella as well as cherry tomatoes on hand for a quick snack. There is not really exact measurements, you can add as much or as little as you want. Think of it as making a pizza, you do not have to be exact with your ingredients. You can use whatever you have on hand as well, like onions and garlic.
Ingredients
Portobello Mushrooms - how many you plan to cook. I made only one
Handful Cherry or Grape Tomatoes
Handful Ciliegene Mozzarella - or grated mozzarella or slices fresh mozzarella
Olive Oil or Avocado Oil - enough to coat mushrooms/tomatoes
Worcestershire Sauce - couple splashes
Balsamic Vinegar and Fresh Basil to garnish
Directions
Preheat oven to 375.
Remove the stem and the "gills" from the mushrooms.
Brush both front and back with olive oil (I used avocado oil as that is my go to).
Brush both front and back with a small drizzle of worcestershire sauce.
Sprinkle both sides with salt and pepper.
Place on a pan sprayed with cooking spray.
Cut a handful of cherry/grape tomatoes in half.
Toss tomatoes in oil, worcestershire sauce, salt and pepper.
Add the tomatoes to the pan next to the mushrooms.
Note: You do not have to roast the tomatoes. You can add them later with the cheese. I just happen to love roasted tomatoes.
Cook for 10 minutes.
While the mushrooms and tomatoes are cooking, prep your cheese.
If you didn't roast the tomatoes, go ahead and slice them now. Toss in the oil, worcestershire, salt, and pepper.
I cut the "cherry" mozzarella balls in half. You can use grated mozzarella, or if you have a large fresh mozzarella, just cut in slices. There are not rules here.
Remove the mushrooms and tomatoes from the oven.
Add the cheese (and tomatoes if you didn't roast them).
Place the mushrooms in the oven and Broil them for about 2-4 minutes for the cheese to heat up or melt. Fresh mozzarella doesn't melt the same as grated mozzarella. You just want it to be warm and creamy.
Remove from oven and drizzle with balsamic vinegar. I used Nonna Pia's Balsamic Glaze with is more of a reduction because it's what I had in my pantry. A little of the goes a long way. Use whatever balsamic you have.
Garnish with basil and serve immediately.