Grilled Caprese Style Portobello’s
Need a gluten free, lacto ovo vegetarian, and primal side dish? Grilled Caprese Style Portobello’s could be an excellent recipe to try. For $1.47 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 121 calories, 8g of protein, and 8g of fat each. The Fourth Of July will be even more special with this recipe. 1475 people were glad they tried this recipe. If you have salt, portobello mushroom caps, mozzarella, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Sugar Free Mom. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is pretty good. Similar recipes are Grilled Portobello Caprese Sandwich, Italian-Style Grilled Portobello Sandwich, and Insalata caprese all’americana (American-Style Caprese Salad).
Servings: 6
Ingredients:
2 teaspoons extra virgin olive oil
½ teaspoon garlic powder
6 ounces mozzarella, sliced into 6 pieces
few cracks of pepper from peppermill
6 large portobello caps
1 teaspoon salt
1 large vine tomato, sliced into 6 pieces
Equipment:
paper towels
grill pan
grill
Cooking instruction summary:
Wash the mushrooms and drain them on paper towels upside down then pat dry. Turn them upright.Spray the mushrooms with nonstick cooking spray.Sprinkle ½ teaspoon salt and garlic powder over the mushroom caps.Add a few cracks of pepper then place the seasoned side onto a medium high grill or grill pan.Follow the same procedure for the bottoms of the mushrooms and allow to cook for 2-3 minutes on one side before flipping over.Top each mushroom cap with one slice of tomato and cheese.Close the grill for 1 minute to let cheese melt slightly.Place caps onto a serving plate.Add one large basil leaf to each cap.Drizzle extra virgin olive oil over the tops, season to taste with more salt and pepper if desired and serve warm or room temperature.
Step by step:
1. Wash the mushrooms and drain them on paper towels upside down then pat dry. Turn them upright.Spray the mushrooms with nonstick cooking spray.Sprinkle ½ teaspoon salt and garlic powder over the mushroom caps.
2. Add a few cracks of pepper then place the seasoned side onto a medium high grill or grill pan.Follow the same procedure for the bottoms of the mushrooms and allow to cook for 2-3 minutes on one side before flipping over.Top each mushroom cap with one slice of tomato and cheese.Close the grill for 1 minute to let cheese melt slightly.
3. Place caps onto a serving plate.
4. Add one large basil leaf to each cap.
5. Drizzle extra virgin olive oil over the tops, season to taste with more salt and pepper if desired and serve warm or room temperature.
Nutrition Information:
covered percent of daily need
