In several previous posts (mini-caprese bites, caprese salad on crostini) I’ve made some version of a caprese salad. I never tire of this collection of fresh tomatoes, creamy mozzarella cheese, flavorful basil and olive oil. Here is yet one more way of making this salad.
This is an easy and great looking appetizer for when you want to impress at dinner.
All the usual suspects.
I carve out the gills of the Portobello as they kinda creep me out.
Roasting first one side then the other.
Ready for the table.
Grilled Portobellos with Mozzarella Salad Recipe
Prep Time: 15 min | Cook Time: 15 min | Makes: 4
- 2 cups grape tomatoes, halved
- 3 ounces fresh mozzarella cheese, cubed
- 3 fresh basil leaves, thinly sliced
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
- Cooking spray
In a small bowl, combine the first seven ingredients; cover and chill until serving.
Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap. Yield: 4 servings.
Nutritional Facts 1 serving equals 133 calories, 8 g fat (3 g saturated fat), 17 mg cholesterol, 190 mg sodium, 9 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1 fat.