Caprese Portobello Salad

1 medium to large tomato
1/4 cup fresh basil leaves
4 ounces fresh mozzarella cheese
½ Cup Bellisari’s Balsamic and Black Garlic Spread
Portabella mushroom caps(optional)
1 tablespoon olive oil
salt and pepper, to taste

Clean the portobello caps by removing the gills and the stem.  Marinate in Bellisari’s Balsamic & Black Garlic Spread for an hour.  Roast the caps at 425 degrees for 30 minutes or until tender.  Slice the tomato in approximately 1/4-inch-thick slices. Do the same for the mozzarella. Alternate layers between the tomatoes, mozzarella, and basil on top of the portobello mushroom. (optional). First, a tomato slice, then mozzarella slice, then a couple leaves of basil; beginning and ending with tomatoes. Drizzle with olive oil and Bellisari’s Balsamic & Black Garlic Spread. Season to taste with salt and pepper, if desired.

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