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.
Delicious.
Grilled Portobellos with Mozzarella Salad
Prep Time: 15 min | Cook Time: 15 min | Makes: 4
Ingredients:
- 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
Directions:
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 Info:
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.
Source: http://www.tasteofhome.com/Recipes/Grilled-Portobellos-with-Mozzarella-Salad
Rantings of an Amateur Chef 
is there any alternative for mushrooms, I do not eat mushroom!
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I don’t like mushrooms either. I am going to put it on hollowed out bread so that flavor soaks into the bread.
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Thank You.
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This looks SO delicious!! I’m going to have to make it!
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This looks fantastic! I love portobellos and caprese salad so this combo is heaven. Thanks for sharing!
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Never thought of putting this on a mushroom, excellent idea. Looks great! I noticed you didn’t use any balasmic vinegar. Does it do something crazy to the mushrooms, or you just don’t use it 🙂
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Wow I am drooling looking at this. YUM!!!
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seems u have an Italian heart!
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That looks awesome!
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Oh, one of my very favorites!! Great post! ~Patricia
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I don’t like the gills, either 😉
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What a perfect way to have caprese! Great idea!
Looking forward to trying this 🙂
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Holy mother of pearl. These look absolutely divine.
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I’m SO into Italian food at the moment. This looks delicious!
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Looks delicious! Love caprese!
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That is one tasty looking dish. Will definitely try it out tomorrow 🙂
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I love the idea of the portobello as as a bowl fro the caprese. I want to try this!
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Ooooh love it! Defo on my next dinner party menu. Guess it could either be served as a starter or as an actual side dish to a main course instead of, say rice, fries or potatoes…
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Haven’t made this one yet but it looks really good.
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I like the addition. I could eat caprese salad almost anytime…now I am craving the yummy combination!
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