Portobello Insalata Caprese
2 portobello large mushrooms cleaned (scrap out all the brown with a spoon and wash) double recipe as needed
2 or 3 tablespoons aged good grade balsamic vinegar more for the dressing
1/4 cup or more white wine
3 tablespoons for grilling and more for the salad dressing of Pompeian Extra Virgin Olive Oil
1 small ball of whole milk mozzarella sliced then cubed
1 large beefsteak or 2 plum tomatoes cubed
fresh herbs if you have them to taste oregano, rosemary, thyme, parsley, basil to taste
sea salt or pink salt to taste
cayenne pepper to taste
In a large heated and oiled cast iron pan or outdoor grill when possible using foil to keep the flavors on the mushrooms, begin to heat with a medium flame. Place the portabello mushrooms in the heated pan or on foil lined grates, brush with olive oil and balsamic vinegar. Sauté until grill marks show on one side. Flip add white wine or water if you prefer. Continue cooking until soft in the middle around 5 minutes on each side. Add more wine or water if need. Season with minced garlic, salt, pepper to taste.
In the mean time cut up the tomatoes and mozzarella mix with 3 tablespoons extra virgin olive oil 1 teaspoon balsamic vinegar, salt, pepper and all the herbs above, toss together and set aside.
Place portobello on a plate, scoop the insalata caprese salad on the top, garnish with more basil, drizzle with more olive oil and serve. Great in the sandwich or dip your bread in this delicious juice this makes! Enjoy
Thanks to Pompeian for letting me review this great product.
+claudia lamascolo Author