There is a warm and satisfying twist on a classic Caprese salad too you can check it up here. As fresh basil often doesn’t hold up well to heat, therefore one can use pesto sauce instead. Well as a matter of fact you can also use prepared pesto for this recipe, but it gives best results with fresh basil pesto.
You can use either fresh or dried mozzarella in this recipe as both work their wonders. Fresh is really delicious and melts beautifully as well, but has a higher moisture content. As a result, there some excess moisture in the pan after baking will be observed.
Preparation Tip: in order to prepare the mushroom caps, one should gently remove stems by hand. Then, scoop the gills out with the help of a spoon and discard. This actually gives more room to add toppings, plus it also helps in removing any residual grit.
Yield: 6 stuffed mushrooms
Total Prep Time: 20 minutes
6 large Portobello mushroom caps, stems and gills removed
3 T. extra virgin olive oil
6 oz. fresh or shredded mozzarella cheese
½ pint grape tomatoes, washed, dried, and cut in half
½ c. fresh or bottled pesto*
Salt and pepper, to taste
Aged balsamic vinegar or glaze
Preheat oven to 375 degrees.
After preheating the over line a rimmed baking sheet with a parchment paper. Now with a pastry brush, brush olive oil on each mushroom cap, outer area interior and sides of the mushroom.
Now place these oiled caps on the lined baking sheet and evenly divide the mozzarella cheese between them. It’s time to top each cap with some sliced grape tomatoes which are drizzled with pesto. It’s time to sprinkle some salt and pepper, according to taste.
Well now place a baking sheet on the middle rack of oven and let it bake for approximately 15 minutes or until cheese is melted. Remove the heat and drizzle some aged balsamic vinegar or a thicker glaze, as per requirements. Serve instantly.