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Never Ending Caprese

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

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Categories: appetizer, Cheese, Grilled, Italian, kosher, Low Carb, Lunch, Picnic, Recipes, Salad, Side Dish, snack, vegetable3, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

23 Comments on “Never Ending Caprese”

  1. October 12, 2012 at 11:03 am #

    is there any alternative for mushrooms, I do not eat mushroom!

    Like

    • October 12, 2012 at 11:28 am #

      I don’t like mushrooms either. I am going to put it on hollowed out bread so that flavor soaks into the bread.

      Like

      • October 12, 2012 at 12:47 pm #

        Thank You.

        Like

  2. October 12, 2012 at 11:09 am #

    This looks SO delicious!! I’m going to have to make it!

    Like

  3. October 12, 2012 at 11:29 am #

    This looks fantastic! I love portobellos and caprese salad so this combo is heaven. Thanks for sharing!

    Like

  4. October 12, 2012 at 11:31 am #

    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 🙂

    Like

  5. October 12, 2012 at 11:35 am #

    Wow I am drooling looking at this. YUM!!!

    Like

  6. October 12, 2012 at 11:52 am #

    seems u have an Italian heart!

    Like

  7. October 12, 2012 at 1:19 pm #

    That looks awesome!

    Like

  8. deCamville Design
    October 12, 2012 at 2:03 pm #

    Oh, one of my very favorites!! Great post! ~Patricia

    Like

  9. October 12, 2012 at 2:06 pm #

    I don’t like the gills, either 😉

    Like

  10. October 12, 2012 at 2:49 pm #

    What a perfect way to have caprese! Great idea!
    Looking forward to trying this 🙂

    Like

  11. October 12, 2012 at 2:58 pm #

    Holy mother of pearl. These look absolutely divine.

    Like

  12. lazylauramaisey
    October 12, 2012 at 4:57 pm #

    I’m SO into Italian food at the moment. This looks delicious!

    Like

  13. October 12, 2012 at 11:43 pm #

    Looks delicious! Love caprese!

    Like

  14. October 13, 2012 at 5:49 am #

    That is one tasty looking dish. Will definitely try it out tomorrow 🙂

    Like

  15. October 14, 2012 at 12:59 pm #

    I love the idea of the portobello as as a bowl fro the caprese. I want to try this!

    Like

  16. October 17, 2012 at 11:43 am #

    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…

    Like

  17. Nicole Brait
    October 19, 2012 at 12:14 pm #

    Haven’t made this one yet but it looks really good.

    Like

  18. November 7, 2012 at 4:32 pm #

    I like the addition. I could eat caprese salad almost anytime…now I am craving the yummy combination!

    Like

Trackbacks/Pingbacks

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