Grilled Portobello Caps Topped with Caprese Salad

GRILLED PORTOBELLO CAPS TOPPED WITH CAPRESE SALAD

Grilled Portobello Caps Topped with Caprese Salad

Grilling mushrooms takes only about 5 minutes per side. They are super tender and juicy. I choose to pair them with a simple chopped caprese salad. Smell of fresh chopped basil, combined with ripe vine tomatoes, and soft mozzarella on top of this juicy, earthy cap is a blend of bursting flavor. Oh and don’t forget garlic! Ultimate flavor.

GRILLED PORTOBELLO CAPS TOPPED WITH CAPRESE SALAD
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GRILLED PORTOBELLO CAPS TOPPED WITH CAPRESE SALAD

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Katya

Ingredients

  • 4 large portobello mushrooms stems removed
  • 2 cloves garlic minced
  • 3 small tomatoes cut into ½-inch pieces
  • 8 oz. fresh mozzarella cut into ½-inch cubes
  • ¼ cup chopped fresh basil leaves
  • 3 Tbsp. extra-virgin olive oil + more for coating mushrooms
  • salt and pepper

Instructions

  • Preheat the grill to medium/high heat.
  • Coat both sides of mushroom with olive oil. Season with salt and pepper. Grill until the mushrooms are tender, about 5 minutes per side.
  • Whisk the 3 Tbsp. of extra-virgin olive oil and garlic in a medium bowl. Add the tomatoes, mozzarella, and basil. Toss to coat. Season with salt and pepper to taste.
  • Place grilled mushrooms gill side up and spoon the tomato salad atop the mushrooms, drizzle with more extra-virgin olive oil if need to. Serve

Notes

Adapted from Little Brocken

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