Caprese Portobello Mushrooms

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!

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You need:

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

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Start by removing the “gills” from the mushrooms, then using a dry paper towel, gently wipe the mushroom on both sides.

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Drizzle each cap with olive oil, then a pinch of salt and pepper.

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Rinse and Drain the tomatoes.

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Divide the tomatoes between all of the caps. Sprinkle with the Goya

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Add the basil

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Top with fresh mozzarella!

Bake at 300 degrees for 35 minutes.

Remove from oven and serve immediately, sprinkle again with salt and pepper.

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2 thoughts on “Caprese Portobello Mushrooms

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