Roasted Portobello Caprese SaladPosted by in Food
Another Martha dish I never would have come up with on my own! In September Martha Stewart Living, Martha has a recipe for Roasted Portobello Caprese Salad. It looked good and I liked all the ingredients, so I was in!
The first step is to brush your portobello mushrooms with olive oil and balsamic vinegar and roast it with some garlic at 400. No problem. I like portobellos, but don’t often buy them, so this was a treat.
After that has roasted for 20 minutes, you add some sliced tomatoes to the pan and roast those as well. I picked my first tomatoes of the season for this recipe! I was so thrilled to be able to use my own!
Once the veggies are done, you rub the mushrooms with the garlic, then put a mushroom on the bottom of the plate and layer fresh mozzarella, basil and
the roasted tomatoes on top in layers. You serve it with escarole on the side (I couldn’t find plain escarole so I used a bag of arugula salad mix).
This was a very simple supper to put together. I whipped up some homemade biscuits to serve it with and it was a complete meal. The portobellos were juicy and filling. The roast tomatoes were sweet and flavorful. The basil was a nice added flavor, as was the garlic. The mozzarella softened on top of the warm veggies and the whole thing was quite delicious. It looked very fancy I thought, but was so easy to make. This is a wonderful late summer dish, and a great way to put those tomatoes to good use!
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