Caprese is an Italian salad, made of sliced fresh mozzarella, tomatoes, and green basil, seasoned with salt and olive oil. This represents the Italy flag. Our Caprese salad takes a little twist that is perfect for meatless Mondays, main dish, side dish, or appetizer. We enjoyed these treats with our Super Bowl party. Let’s Play Ball.
8 Portobello Mushrooms
You can use 16 mini portobellos for appetizers. Wash mushrooms well. Remove the stem to flatten inside of bottom of mushroom.
1/2 c butter (adds sweetness) or Olive oil (makes more savory)
Heat the butter till melted or oil until slightly warm.
1 clove of garlic finely diced add to oil or butter
Dash salt and pepper
1/4 c Italian fresh parsley finely chopped. Add to oil or butter.
Mix the the oil/butter well
Brush 1/2 on mushroom tops and bottoms. Set aside for 10 min. Re brush with remaining oil/butter.
Place in a heated Grill use the colder spot on grill or place in oven at 350 degrees on a baking sheet. Grill or oven ten minutes each side.
While baking grate:
1/2 cup mozzarella or Italian seasoned mozzarella.
32 slices cherry or grape tomatoes. Remove from oven. Place bottom side up. Place cheese to your desire on each mushroom and sliced tomatoes cover the top. Return to grill/oven until cheese melts. Just before removing add 1/8 cup diced fresh basil or dried basil. Sprinkle in top of tomatoes let sit 1 min on grill or in the over. Remove and plate. Lightly drizzle with sauce.
This can be made before starting mushrooms serve heated or room temp.
In a sauce pan mix and heat till sauce is thick
1/2 Balsamic vinegar
1/8 cup of extra virgin olive oil
2 tablespoon dark brown sugar or honey
Dash salt and pepper, to taste.
Serve as a main dish, side dish or appetizer.
We enjoyed with Oregon wine Naked Winery Foreplay Chardonnay 2015.
Suggested red wine Syrah/Shiraz.
Thank you to:
Enjoy your Super Bowl and dining!
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