I love the large portobello mushroom caps because basically you can stuff them with almost anything you want resulting in a beautiful meal that you created in no time. You don’t need a bunch of ingredients to make them and you feel totally satisfied after you’ve eaten them.
We often eat these as a main course during the week along with a nice big salad but if you want to make them as a delicious side dish next to grilled chops or a steak, I’m here to tell you they go perfectly together!
What’s not to like? All the flavors of a caprese salad all plopped into a large portobello cap! It’s good, it’s really good.
One of the reasons this tastes so good is that you cut and prepare your cherry tomatoes ahead of time letting them sit in a bowl for a few minutes with your olive oil, fresh basil, salt and pepper, letting all the flavors meld together. Good tomatoes are the key of course!
And lastly, and I wouldn’t say this unless I meant it, but if you really want to take the whole flavor experience over the top, finish it off with this!
- large portobello mushroom caps, gills removed
- cherry tomatoes, halved
- shredded or fresh mozzarella ( although I've tried both I prefer the dryer shredded version for this because of the moisture factor seeping out)
- fresh basil
- olive oil
- Heat oven to 400 degrees.
- Line a baking sheet with foil for easy clean up.
- Brush the caps and rims with olive oil on each mushroom.
- Slice cherry or grape tomatoes in half, place in a bowl, drizzle with olive oil, add chopped basil, salt and pepper. Let it sit for a few minutes to let the flavors meld.
- Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake until cheese melts and mushrooms are cooked but not overcooked.