Roasted Portobello and Tomato Caprese Salad
Roasted portobello mushrooms and roasted tomatoes with basil, fresh mozzarella, and balsamic vinegar.
1 Portobello mushroom
1 medium Roma Tomato
2 tsp Extra Virgin Olive Oil
1 oz Fresh Mozzarella
1 tbsp Balsamic Vinegar
4 tbsp Basil, Fresh
Heat oven to 400 degrees.
Scrape out gills under mushroom cap and clean mushroom with a damp towel.
On a small baking sheet or dish put mushroom gill side up. Drizzle with one teaspoon extra virgin olive oil, and one teaspoon balsamic vinegar. Sprinkle with salt and pepper.
Roast mushroom gill side up 20 min.
In mean time, slice tomato in 3/4 inch rounds. (Horizontally)
Add tomatoes to baking dish, drizzle 1 tsp olive oil, 1 tsp balsamic and salt and pepper. Flip over mushroom and put back mushroom and tomatoes in oven for another 20 minutes.
Plate mushroom and tomatoes, add slices of fresh mozzarella to the hot vegetables. Sprinkle basil over plate (sliced into ribbons or torn). Drizzle with extra balsamic vinegar.
Serving Size: 1 serving
Amount per Serving
Calories 216Calories from Fat 141.3
% Daily Value *
Total Fat 15.7g 24%
Saturated Fat 4.83g 24%
Cholesterol 20mg 6%
Sodium 60mg 2%
Total Carbohydrate 12.5g 4%
Dietary Fiber 2.57g 10%
Protein 9.43g 18%
Est. Percent of Calories from:
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.