A Bohme Cooked Meal

Sunday, May 15, 2016

Capreese Portabello Grilled Mushrooms

I went to a restaurant a few weeks ago and had a meal that made my mouth sing out.  I love those moments that food can provide.  Sheer bliss. However there is the moment directly after you finish your meal where extreme sadness washes over you knowing that you can't eat this every day without making yourself broke.

That's how this recipe came to be.
I love it because it is flavorful, quick to make and is filling!

There is no right or wrong way to do it and no specific amounts.  Triple it or make it for one... doesn't matter.

Portobello mushroom
Cherry tomatoes divided in half
Balsamic Vinegar

1. Brush off dirt and scoop out the gills of the mushroom. (I don't wash them as they take on to much water. Lightly oil and sprinkle salt and pepper on if you wish.
2.  Place on a heated grill pan and grill until heated through. 
3.  Add into the bottom of the mushroom, pesto, mozzarella, and cherry tomatoes and heat until melted.
4. Remove from the grill and add basil and drizzle with balsamic vinegar.

**Pro tip- You can reduce the balsamic vinegar in a pan until it becomes thicker.  Then drizzle it on the mushroom.

This is such a good recipe and it is healthy!

Can't go wrong with that.

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