Sunday, March 3, 2013

Caprese Topped Balsamic Portabella

drinking: ice water
listening to: Umphrey's McGee album Live from Beacon Theater

Last night I threw a mushroom in a little pool of balsamic vinegar and hoped to dream up a plan for what to do with it today.  Well, today came around, and I went searching for inspiration with what I already had in my refrigerator.  I didn't want to leave my house on this lazy sunday.

The mushroom turned out absolutely perfect.  Soaked to perfect balsamic goodness...

I decided spinach, tomato, and mozzarella sounded like a lovely, fresh topper to the mushroom! Nice and light atop a meaty,  roasted balsamic mushroom.  

simply delightful...
...and utterly divine
This was super easy to bring together and turned out beautiful! I loved taking these pictures.

Caprese topped Balsamic Portabella
makes: 1 salad
time: overnight marinade, 20 minute cook time

1 portabella mushroom cap, marinated in balsamic vinegar overnight
1 clove garlic, chopped
1/2 c spinach
6 cherry tomatoes, sliced
1/8 mozzarella cheese ball, cubed
1/8 tsp dried basil
1/8 tsp dried oregano
t tbsp balsamic vinegar
2 tbsp extra virgin olive oil
salt and pepper to taste

1. Marinate the portabella cap overnight in balsamic vinegar, coated completely and the smooth side up.
2. Heat oven to 425°F. Line baking sheet with foil.  Place the cap smooth side down and sprinkle chopped garlic clove all over.  Lightly season with salt. Bake 12-15 min.
3. Make salad while cap is cooking by tossing spinach, tomato, and mozzarella with the basil and oregano.  Add EVOO and balsamic to the salad with a little s&p to taste.
4.  Top mushroom cap with salad and enjoy!

This salad looks gourmet and will definitely impress your friends and family.  It was an excellent meal to end my weekend!  Will you be making it this week? Let me know!

Happy Cooking,

1 comment:

  1. This looks amazing, Nat! Keep the recipes coming.