One night the idea for this recipe randomly popped into my head. I love tomato, basil and portabella mushrooms, so I decided to combine them all in one creation!
I expected it to be good because I love all the ingredients involved but it turned out to be better than good, it was fantastic!!! The flavors all complimented each other well and they were set off by the lightly crispy, pillow-y bread. I took one bite and I was in heaven.
Here’s How I made It (recipe to follow):
I didn’t feel like firing up the grill so I just broiled the mushroom caps. I put a thin piece of mozzarella over the warm mushroom and let it melt. I cut a hunk of bread from my whole-wheat bakery loaf. On one side of the bread, I slathered homemade pesto and on the other side I drizzled some balsamic vinegar. I put the mushroom cap in between the bread and topped it with a large fresh tomato slice! Yum! The whole process took less than 30 minutes.
Caprese Portabella Sandwich Recipe
- Large handful of fresh basil
- 1 large garlic clove
- olive oil, about 3 Tbs
- walnuts, about 6 or 7
- Portabella Mushroom Caps (one for each sandwich you are making), stump removed, gills scraped clean
- Mozzarella cheese (optional)
- 1 fresh tomato
- balsamic vinegar
- whole grain or whole wheat bakery-style bread
1) Turn broiler on. Put rack up to highest setting.
2) Make the pesto: I used to think pesto was intimidating until I tried to make it. It is sooo easy! All you need is a food processor or blender to puree it. If you are making a small batch, such as this, a small or mini food processor works best! I honestly don’t measure the ingredients when I make pesto. I just eye-ball everything and then taste it to see what else it needs. Combine the basil, garlic, olive oil, and walnuts in your food processor or blender. Squeeze juice from 1/4 of a lemon. Add a shake of salt. Puree until well combined. Taste and see if it needs any more of anything. The amount of pesto made here will be enough for about 3-4 sandwiches.
3) Put mushroom caps in a baking dish. Brush lightly with olive oil. Broil until the juices have been released. About 5 minutes. Watch closely as your broiler may cook more quickly. If it is getting too dark on one side, flip it over during cooking. The mushroom will look darker in color and more broken down when it is done. They shrink quite a bit!
4) Remove mushrooms from broiler when done and top with a thin slice of mozzarella cheese or a pinch of shredded mozzarella cheese. Set aside and let melt while mushroom cools a bit.
5) Cut a hunk off of your bakery loaf big enough to fit the portabella cap. Note- you can also used sliced bread. I just think the bakery style bread makes it more special.
6) Spread about 1-2 Tbs of pesto on one side of the bread. On the other side drizzle some balsamic vinegar.
7) Lay the mushroom cap into the prepared bread. Top with a thick slice of fresh tomato!
Serve this with a summer salad and you will be set!
EAT and Enjoy!!
Question: what are your favorite summer flavors? Leave a comment in the comment section below.