We've taken the main elements of a Caprese salad-fresh mozzarella, basil and tomatoes-and piled them into portobello mushroom caps to make a delicious and filling vegetarian main dish.
– 3 tablespoons extra-virgin olive oil, divided – 1 medium clove garlic, minced – ½ teaspoon salt, divided – ½ teaspoon ground pepper, divided
– 4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip) – 1 cup halved cherry tomatoe – ½ cup fresh mozzarella pearls, drained and patted dry – ½ cup thinly sliced fresh basil – 2 teaspoons best-quality balsamic vinegar
Preheat oven to 400°F.
Whisk 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Brush mixture evenly onto mushrooms with a silicone brush. Place mushrooms on a large rimmed baking sheet and roast until mostly tender, about 10 minutes.
Meanwhile, in a medium bowl, combine tomatoes, mozzarella, basil, remaining 1/4 teaspoon of salt, 1/4 teaspoon of pepper and 1 tablespoon of oil .stir. Once the mushrooms have softened, remove them from the oven and fill them with the tomato mixture.
Bake for an additional 12 to 15 minutes, until the cheese has completely melted and the tomatoes have collapsed. To serve, place each mushroom on a plate and spoon 1/2 tsp. of vinegar over.
Gently twist off the stalks of whole portobellos to prepare portobello mushroom caps. Scrape the brown gills from the underside of the mushroom crowns using a spoon.
If you prefer, you may acquire portobello mushroom casings instead of whole mushrooms.