A star appetizer to include during a spring dinner party, these Caprese Stuffed Portobellos are a tasty spin on the classic Italian salad. The melty mozzarella and salty feta pair well with the sweet roasted flavor of the tomatoes. Hearty mushrooms give this dish extra body and depth. Serve with some crusty bread and a rich pour of olive oil for a delicious culinary experience. Bon Appétit!
Makes 4 Servings
Preparation Time: 40 Minutes
Cook Time: 25 Minutes
Ingredients for Mushroom Cap Marinade:
*4 portobello mushroom caps
*4 tablespoons olive oil
*1/4 teaspoon salt
*1/4 teaspoon pepper
*1 tablespoon oregano, minced
*1 garlic clove, minced
Ingredients for Filling:
*1 tablespoon olive oil
*1 cup cherry tomatoes, halved
*1/4 teaspoon salt
*1/4 teaspoon pepper
*1/2 cup fresh mozzarella pearls, drained and patted dry
*2 tablespoons feta, crumbled
*1/2 cup fresh basil, sliced
*2 teaspoons balsamic vinegar, for serving
*2 teaspoons olive oil, for serving
Preparation:
*Clean any dirt off mushrooms with a dry brush and set them aside.
*Combine marinade ingredients in a baking dish. Place mushrooms in the dish and brush on the marinade until fully coated.
*Place mushrooms in the fridge to marinate for 30 minutes.
*Preheat oven to 400F.
*Once marinated, place mushrooms into the oven and cook for 10 minutes until soft.
*While the mushrooms are cooking, combine the tomatoes, salt, pepper, mozzarella, feta, and basil together in a bowl.
*Remove the mushrooms from the oven and fill each cap with the tomato and cheese mixture.
*Bake for at least 15 minutes until the cheese is melted and the tomatoes are soft.
*Drizzle a 1/2 teaspoon balsamic vinegar and a 1/2 teaspoon olive oil over each mushroom before serving.
Recipe Creator - Alina Gersib