I love me a good caprese salad. There's something simply magical about sweet, summertime tomatoes, soft, fresh mozzerella, and a pop of basil. But... it can get better.
I was making a caprese salad with some farmer's market tomatoes, but had portabella mushroom caps I had to use before they went bad. The results totally transformed a traditional caprese salad into a very special treat. It's one of my go-tos now when I entertain. It always gets an "ooohhh, ahhhh" response from how beautiful it is to look at, but also an "ohmygod" response from how delicious it is. Check out the simple recipe below.
- 10 oz baby bella mushrooms, sliced ~1/4 inch thick
- 1 pint grape tomatoes, halved (the dish will be prettier if you can get a variety of colors, like yellow and orange as well as traditional red)
- Olive oil
- 1 glove garlic, minced
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Handful fresh basil, sliced into ribbons
- 1 ball fresh mozzarella, sliced ~1/3 inch thick
- Add a good glug of olive oil to a sautee pan over medium-high heat
- Add garlic and cook until fragrant, ~1-2 minutes
- Add mushrooms, salt and pepper, and balsamic vinegar. Cook until mushrooms have cooked down and darkened in color, with no vinegar remaining in the bottom of the pan, ~10-15 minutes. Stir frequently.
- Once fully cooked, transfer the mushrooms to a large mixing bowl and allow to cool for 10 minutes.
- Meanwhile, arrange mozzarella slices on your serving dish in a line, slightly overlapping.
- Once the mushrooms have cooled, add tomatoes and season lightly with salt and pepper.
- Spoon mushroom-tomato mixture over mozzarella slices. Carefully, lightly drizzle more olive oil and balsamic vinegar. Sprinkle with fresh basil.
- Severe immediately as is, or with crusty bread.
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