That name is a mouthful isn’t it? (Lame pun intended.) I wanted to create something super simple for this Labor Day that you could throw together in no time flat, (seriously, ten minutes of prep and then just pop it in the oven for 20) but was still interesting and delicious. And as you might have seen in my Spiked Basil Lemonade post, I have an over abundance of basil at the moment! Enter my Baked Portobello Heirloom Caprese! While I’m more flexitarian than vegetarian, I still love when there are veggie options at cookouts when my body doesn’t feel like meat. A favorite meat alternative of mine is portobello mushrooms, which are a great as they have the texture and savory ‘oomph’ of a meat-laden meal! Plus, you can’t beat a great course of only five ingredients!
– 2 Portobello Mushroom Caps
– 1 ½ Cups Diced Heirloom Tomatoes
– ½ Cup Diced Fresh Mozzarella
– ¼ Cup Shredded Fresh Basil
– Extra Virgin Olive Oil
1. Preheat your oven to 425 degrees.
2. Thoroughly clean the mushroom caps, set aside to dry. Note: I like the texture of the mushroom’s gills, if you don’t remove them now!
3. In a small bowl mix the diced tomatoes, cheese, and shredded basil.
4. Brush the top of the mushrooms with a coat of EVOO.
5. Place mushrooms top-side down in a glass baking dish.
6. Spoon a heaping portion of the tomato mixture into each cap.
7. Place in the preheated oven for 20 minutes or until mozzarella is melted and mushroom caps are tender.
Happy Labor Day! What is on your menu this Labor Day? Let me know in the comments below!