Caprese Stuffed Portobello Mushrooms

Name: Caprese Stuffed Portobello Mushrooms
Cook time: 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 30 ml olive oil divided; 2 clove garlic cloves minced; 3 g fine salt divided; 1 g black pepper divided; 4 count large portobello mushroom caps stems removed, gills scraped if desired; 300 g ripe cherry tomatoes halved; 225 g fresh mozzarella cut into small cubes; 20 g fresh basil leaves thinly sliced, plus small leaves for garnish; 15 ml olive oil divided; 2 g fine salt divided; 1 g black pepper divided; 60 ml balsamic vinegar for quick glaze; 100 g arugula washed and dried; 15 ml lemon juice freshly squeezed; 20 g finely grated Parmesan cheese for finishing; 1 g fine salt divided

A weeknight main built around grilled portobello caps filled with a tomato-mozzarella-basil mixture. The mushrooms are brushed with garlic oil, grilled until tender, topped, then briefly returned to the heat to soften the cheese. A quick arugula salad with lemon keeps the meal bright and balanced.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

30 ml olive oil divided
2 clove garlic cloves minced
3 g fine salt divided
1 g black pepper divided
4 count large portobello mushroom caps stems removed, gills scraped if desired
300 g ripe cherry tomatoes halved
225 g fresh mozzarella cut into small cubes
20 g fresh basil leaves thinly sliced, plus small leaves for garnish
15 ml olive oil divided
2 g fine salt divided
1 g black pepper divided
60 ml balsamic vinegar for quick glaze
100 g arugula washed and dried
15 ml lemon juice freshly squeezed
20 g finely grated Parmesan cheese for finishing
1 g fine salt divided

Instructions

Preheat a grill or grill pan over medium-high heat. In a small bowl, whisk 30 ml of the olive oil with the minced garlic, 3 g of the salt, and 1 g of the black pepper. Brush the portobello caps on both sides with this mixture, using about half on the mushrooms and reserving the rest for the salad. The grill is hot and the mushroom caps are evenly coated.
Place the mushrooms gill-side down and grill for 4 minutes. Turn and grill 3 to 4 minutes more, until the caps are tender and marked but still hold their shape. The mushrooms are tender with visible grill marks and have released some moisture.
While the mushrooms grill, combine the tomatoes, mozzarella, basil, the remaining 15 ml olive oil, 2 g salt, and 1 g black pepper in a medium bowl. Toss gently so the cheese keeps its shape. The filling looks glossy and evenly seasoned.
In a small saucepan, simmer the balsamic vinegar over medium heat for 4 to 6 minutes until reduced by about half and lightly syrupy. Remove from the heat. The vinegar coats a spoon in a thin glaze.
Transfer the grilled mushrooms to a tray, divide the tomato-mozzarella mixture among the caps, and return them to the grill for 1 to 2 minutes just until the mozzarella softens. Do not overcook or the filling will lose its shape. The cheese is softened and just beginning to melt.
Toss the arugula with the remaining olive oil mixture from step 1, the lemon juice, and the remaining 1 g salt. If using Parmesan, sprinkle it over the salad now. Drizzle the mushrooms with the balsamic glaze and serve immediately with the arugula on the side. The mushrooms are glossy with glaze and the salad is lightly dressed.