A Caprese Salad is a dish near and dear to my heart. It contains fresh mozzarella, tomatoes, and basil. Three of my favorite things…yes, I sang that. If you don’t know why… I don’t know if we can be friends.
I have seen this recipe on social media and it looks so good. Its almost always made for fresh tomatoes, and that’s okay, I am not against that at all… however I like this recipe with fire roasted canned tomatoes. I just like the taste … That is what makes recipes so much fun… they are changeable and personal.
Let me know what you think of these mushrooms, perfect for meatless Mondays and totally vegetarian!
5 to 6 portobello mushroom caps
1 can fire roasted tomatoes ( drained and rinsed)
1/2 cup oilve oil
fresh basil ( about five to 6 leaves , chopped)
8 ounces fresh mozzarella diced small
1 tablespoon GOYA® Perfect Seasoning
Salt and Pepper , to taste
Start by removing the “gills” from the mushrooms, then using a dry paper towel, gently wipe the mushroom on both sides.
Drizzle each cap with olive oil, then a pinch of salt and pepper.
Rinse and Drain the tomatoes.
Divide the tomatoes between all of the caps. Sprinkle with the Goya
Add the basil
Top with fresh mozzarella!
Bake at 300 degrees for 35 minutes.
Remove from oven and serve immediately, sprinkle again with salt and pepper.