Caprese Mushroom Melts Recipe
Caprese Mushroom Melts are a delicious vegetarian twist on the classic Caprese salad, featuring tender baked Portobello mushrooms topped with fresh tomato, melted Fontina or Mozzarella cheese, and fragrant basil pesto.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 4 Large (3 to 4 Inches Across) Portobello Mushroom Caps Of Similar Size
- 1 Large Ripe Beefsteak Tomato Of Similar Size To The Mushrooms
- 4 Slices Of Fontina or Mozzarella Cheese
- 2 Tablespoons Fresh Basil Pesto
- 4 Tablespoons Olive Oil
- 4 Fresh Basil Sprigs As Garnish
Instructions
- Preheat Oven: Preheat the oven to 375 degrees F.
- Prepare Mushrooms: Cut off the stems of each mushroom and set aside for another use.
- Clean Mushrooms: Wipe the mushroom caps with a wet paper towel.
- Brush Pesto Oil: Mix together the pesto and olive oil. Place the caps on a lightly oiled baking sheet and brush each cap lightly with some of the pesto oil.
- Bake Mushrooms: Bake the caps for about 20 minutes or until they are tender when pierced with a fork.
- Prepare Tomatoes: Slice the tomato into 4 equal slices and place one on each mushroom cap.
- Brush and Bake More: Brush with a little more of the oil, and bake an additional 10 minutes.
- Add Cheese and Finish Baking: Place a slice of cheese on each mushroom stack and bake until melted. Garnish with the fresh basil leaves and serve either warm or at room temperature.
Notes
Find it online: https://yumfoodusa.com/caprese-mushroom-melts-recipe/