Portobello Caprese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 giant mushrooms (portobello mushrooms)
- 200 g cherry tomato (s), red and yellow
- 1 scoop / n mozzarella, 25 g
- 1 clove garlic
- olive oil
- some basil
- Crema di balsamic vinegar
- Sea salt and pepper, colored, from the mill
- possibly pine nuts
Print Recipe
Pin Recipe Instructions
- Clean the portobello mushrooms and place the heads face down in a baking dish coated with olive oil. Drizzle the upper sides with a little olive oil and season with sea salt and mixed pepper from the mill.
- Chop the garlic, halve the cherry tomatoes and cut the mozzarella into small pieces. Distribute the three ingredients evenly on the portobello mushrooms.
- Grill the mushrooms in the oven for about 10 minutes until the mozzarella has melted.
- In the meantime, chop the basil and, if necessary, roast the pine nuts dry.
- Arrange the mushrooms on plates and decorate with chopped basil leaves, crema di balsamico and roasted pine nuts.
- The amount is enough with a green salad and bread as a main course for 2 or as a starter for 4 people.
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