Try this version of caprese salad that will leave you loving it. A rich portobello mushroom filled with super juicy baked caprese salad, accompanied by a reduction of balsamic vinegar that will make you appear a most excellent chef to your guests.
Learn more about Gabriela Morales
Ingredients4 portions
Preparation
Preheat the oven to 180 ° C (356F)
In a pot over low heat, melt the butter and cook the garlic for 1 minute until it releases its aroma. Coat the bottom of each mushroom with this mixture and set aside.
Fill the mushrooms with cheese and tomatoes. Add a little olive oil, salt and pepper to each mushroom and bake for 15 minutes or until soft and the tomatoes roasted.
For the reduction, in a pot over low heat cook the vinegar with the sugar until it thickens, for about 5 minutes.
Remove the portobellos from the oven and coat them with the balsamic reduction, decorate with basil.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Parmesan Basket with Caprese Salad
Fried Mozzarella Caprese Salad
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: