Roasted Portabello Caprese Recipes

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ROASTED TOMATO CAPRESE SALAD

Provided by Ina Garten

Categories     side-dish

Time 2h38m

Yield 6 servings

Number Of Ingredients 8



Roasted Tomato Caprese Salad image

Steps:

  • Preheat the oven to 275 degrees F.
  • Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
  • Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
Kosher salt and freshly ground black pepper
16 ounces fresh salted mozzarella
12 fresh basil leaves, julienned

ROASTED PORTOBELLO CAPRESE SALAD

Tomatoes are roasted and then layered with the other traditional ingredients of a caprese salad -- mozzarella and basil -- over mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11



Roasted Portobello Caprese Salad image

Steps:

  • Preheat oven to 400 degrees. Place mushrooms and garlic on a rimmed baking sheet; coat with oil and vinegar. Sprinkle with 1 teaspoon salt, and season with pepper. Roast, shaking sheet occasionally, for 20 minutes. Flip mushrooms and garlic to recoat with oil. Add tomatoes; flip to coat in oil, sprinkle with remaining teaspoon salt, and season with pepper. Roast until mushrooms are tender and tomatoes are soft, 20 minutes more.
  • Rub softened garlic onto mushrooms. Place 1 mushroom on each of 4 plates, and top each with some basil. Stack another mushroom and 1 mozzarella slice onto each. Layer more basil, 1 tomato slice, more basil, then another tomato onto each. Divide arugula among plates, and drizzle with pan juices. Serve with bread if desired.

Nutrition Facts : Calories 529 g, Cholesterol 30 g, Fat 36 g, Fiber 5 g, Protein 22 g, Sodium 1373 g

8 portobello mushroom caps
2 garlic cloves, halved
1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons coarse salt
Freshly ground pepper
3 medium tomatoes, sliced 3/4 inch thick (8 slices total)
1 bunch fresh basil
8 ounces fresh mozzarella, sliced 1/2 inch thick (4 slices total)
4 cups arugula
Toasted bread, for serving (optional)

ROASTED PORTABELLO CAPRESE

This recipe is simple and elegant, and of course delicious! I found this in the Martha Stewart magazine, had 1 bite and fell in love! The combination of balsamic and basil and tomatoes and mushroom and cheese is heaven on earth... Makes a great starter and is very light. This recipe is for one, just multiply ingredients by how many people you are serving.

Provided by Dee Licious

Categories     Vegetable

Time 45m

Yield 1 serving(s)

Number Of Ingredients 9



Roasted Portabello Caprese image

Steps:

  • Preheat oven to 400 degrees. Place mushrooms on a rimmed baking sheet; coat with oil an vinegar. Sprinkle with 1/4 tsp salt (adjust as needed), and season with pepper. Roast, shaking sheet occasionally for 20 minutes. Flip mushroom to recoat with oil. Add tomatoes and garlic; flip to coat in oil, sprinkle with remaining 1/4 teaspoon salt, and season with pepper. Roast until mushroom is tender and tomatoes are soft, 20 minutes more.
  • Rub softened garlic onto mushrooms. Place mushroom on plate and top with some basil. Stack a tomato slice onto mushroom and mozzarella slice on top of tomato. Layer another tomato and more basil on top of tomato. Serve and enjoy!

Nutrition Facts : Calories 827.7, Fat 80.5, SaturatedFat 16.9, Cholesterol 44.9, Sodium 1535.3, Carbohydrate 13.5, Fiber 1.9, Sugar 9, Protein 14.7

1 portabello mushroom cap
1 garlic clove, halved
5 tablespoons olive oil (I use lite olive oil)
2 tablespoons balsamic vinegar
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
1 medium tomatoes (sliced 3/4 inch thick - 3 slices (or more)
4 fresh basil leaves, chopped (can use more if desired)
2 ounces fresh mozzarella cheese, sliced 1/2 inch thick

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