ROASTED PORTOBELLO CAPRESE SALAD
Tomatoes are roasted and then layered with the other traditional ingredients of a caprese salad -- mozzarella and basil -- over mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 529 g, Cholesterol 30 g, Fat 36 g, Fiber 5 g, Protein 22 g, Sodium 1373 g
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Free fire Guru
[email protected]This salad is a great way to use up leftover portobello mushrooms.
Taposh Das
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Mst Simu
[email protected]This salad is so easy to make, but it looks and tastes like it came from a restaurant.
Denzel Mandigo
[email protected]I'm not sure I would have thought to put mushrooms in a caprese salad, but it works really well!
Rana Zulfi
[email protected]This salad is a great way to sneak some extra vegetables into your diet.
Kim Sjolander
[email protected]I love the way the balsamic glaze caramelizes on the mushrooms.
Rao sajjad Anjum
[email protected]This salad is perfect for a light lunch or dinner.
Romeo Mothupi
[email protected]I'm so glad I found this recipe. It's a great way to change up my usual salad routine.
Mian Noman
[email protected]This recipe is a keeper! I'll definitely be making it again.
Dee Tagay
[email protected]I made this salad for a party and it was a hit! Everyone loved the unique flavor combination.
REVOOBIT KENYA
[email protected]This salad is delicious and healthy! I love that it's packed with fresh vegetables and lean protein.
Monika Kizur
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this salad. The balsamic glaze and fresh mozzarella helped to balance out the earthy flavor of the mushrooms.
Zahra Rabaz
[email protected]This salad is a great way to use up leftover portobello mushrooms.
Jeremiah Stikeleather
[email protected]I added some grilled zucchini and red peppers to my salad for extra veggies.
Muthair Ali
[email protected]The roasted portobello mushrooms were the star of the show! They were juicy and flavorful, and paired perfectly with the caprese salad.
Odion Anthony
[email protected]This recipe was easy to follow and the results were delicious! I especially enjoyed the balsamic glaze, which added a touch of sweetness and acidity to the dish.
Sunny Jahangir
[email protected]Portobello Caprese Salad is a delightful and satisfying dish. The flavors of the balsamic glaze, fresh mozzarella, and basil combine perfectly with the grilled portobello mushrooms. I love the contrast of the tender mushrooms with the crispy bread.