Portobello Mushroom Caprese Recipe

One thing that I have never cooked with before are portobello mushrooms. I have always been so intimidated by them, but after getting some from our friends at Melissa’s Produce, I decided to try making a recipe with them finally.

I’ll be honest. I sat looking at the mushrooms for at least a solid hour before cooking with them. I don’t know why? But, they are super scary looking.

I knew that I had to make something kid-friendly with them and find a way to disguise them from my picky eater. Since everyone in my family loves caprese, I decided to make portobello mushroom caprese.

The result? Kids loved it, and so did I. The recipe is super simple, and now one of my favorite weeknight recipes. I was able to prepare dinner in less than 5 minutes, and after they were done in the oven, the kids got to enjoy a nutritious dinner.

Portobello Mushrooms Caprese

Ingredients:

4 Portobello Mushrooms
1 Package of fresh mozzarella (sliced)
2 Tablespoons fresh basil (diced)
2 Large heirloom tomatoes (sliced)

Olive Oil
Balsalmic vinegar
Salt and Pepper

Directions:

1. First, you’ll start by cleaning the mushrooms. Next, you’ll pull off the stem. Using a spoon, scoop out the gills of the mushroom and discard.

2. Place the mushrooms in a baking dish.

3. Drizzle olive oil over the mushrooms. Then, top with cheese and tomatoes.

4. Finish the mushrooms by sprinkling fresh basil, salt, and pepper on top. I also added a small dash of balsamic vinegar

5. Bake at 350 for 30 minutes.

6. Serve warm.