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Grilled Portabellos with Caprese


When I was working on a post about orange wines from Italy - it's coming soon! - I grabbed a bottle of wine from one of my favorite restaurants. I sat with my friend, who owns the restaurant, and we talked about possible pairings. She thought "something with mushrooms."

When I was testing the pairings, I made this dish. While everyone liked it, Jake determined the other dish went better with the wine. So, this dish just gets shared as a regular recipe; the other recipe will be posted for the wine pairing event.

Ingredients serves 2 as an entree

Mushrooms
  • 2 large portabello mushrooms, brushed clean of dirt
  • 1/2 C olive oil
  • 1/4 C balsamic vinegar
  • freshly ground salt
  • freshly ground pepper
  • canola oil for the grill (pan)

Caprese
  • 3/4 C mozzarella ciliegie, sliced in half
  • 3/4 C diced tomatoes
  • olive oil
  • 1 T fresh basil, roughly chopped  + basil leaves for garnish
  • freshly ground salt
  • freshly ground pepper


Procedure

Place mushrooms in a flat, rimmed dish. drizzle them with oil and vinegar. Sprinkle them with salt and pepper. Let stand for 5 minutes, flipping them over halfway through. In the meantime, heat your grill or grill pan and brush with canola oil.

Cook the mushrooms until they have distinct grill marks and are softened, approximately 5 minutes on each side.

In a small mixing bowl, toss together the ingredients for the caprese.

To serve, gently remove the stem from the portabello cap. Place the mushroom on your serving plate. Spoon caprese into the top. Garnish with a basil leaf. Serve hot.

On the side, I served grilled broccolini.

Comments

  1. I make portobellos often, but never thought to make them caprese style. I like adding sundried tomatoes diced up with artichokes. It's a perfect, easy summer dish.

    ReplyDelete

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