This portobello caprese recipe is a delightful twist on the classic Italian salad. By using hearty portobello mushrooms as the base, this dish becomes a satisfying and flavorful meal. Perfect for a light lunch or a unique appetizer, it's both vegan and gluten-free, making it suitable for various dietary preferences.
If you're not familiar with vegan mozzarella, it's a dairy-free alternative to traditional mozzarella cheese, made from plant-based ingredients. You can find it in the dairy-free or vegan section of most supermarkets. Balsamic glaze, a reduced and thickened version of balsamic vinegar, is often located near the vinegar or salad dressing aisle.
Ingredients For Portobello Caprese Recipe
Portobello mushrooms: Large, meaty mushrooms that serve as the base for this dish, providing a rich and earthy flavor.
Cherry tomatoes: Small, sweet tomatoes that add a burst of freshness and color to the recipe.
Fresh basil leaves: Aromatic herbs that contribute a fragrant and slightly peppery taste.
Vegan mozzarella: A dairy-free cheese alternative that melts well and adds a creamy texture.
Balsamic glaze: A thick, sweet, and tangy reduction of balsamic vinegar used for drizzling.
Olive oil: A healthy fat used to enhance the flavor and texture of the mushrooms.
Salt: A basic seasoning to enhance the overall taste of the dish.
Pepper: Adds a hint of spice and depth to the flavors.
Technique Tip for This Recipe
When preparing portobello mushrooms, make sure to remove the stems and gently scrape out the gills with a spoon. This not only creates more space for the filling but also ensures a cleaner presentation. Additionally, marinating the mushrooms in a mixture of olive oil, salt, and pepper for about 10 minutes before baking can enhance their flavor and texture.
Suggested Side Dishes
Alternative Ingredients
portobello mushrooms - Substitute with eggplant slices: Eggplant has a similar texture and can absorb flavors well, making it a good alternative for the meaty texture of portobello mushrooms.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a suitable replacement for cherry tomatoes.
fresh basil leaves - Substitute with fresh spinach leaves: Fresh spinach leaves can provide a similar fresh and slightly peppery flavor, though the taste will be milder.
shredded vegan mozzarella - Substitute with shredded vegan cheddar: Vegan cheddar can offer a different but still enjoyable cheesy flavor and melt similarly to vegan mozzarella.
balsamic glaze - Substitute with reduced balsamic vinegar: Reduced balsamic vinegar can provide a similar sweet and tangy flavor profile as balsamic glaze.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in cooking and dressing.
salt - Substitute with sea salt: Sea salt can provide a similar level of saltiness with potentially more minerals and a slightly different texture.
pepper - Substitute with white pepper: White pepper can offer a similar spiciness but with a slightly different flavor profile that is less pungent.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Recipe
- Allow the portobello mushrooms to cool completely before storing. This prevents condensation, which can make them soggy.
- Place the cooled portobello mushrooms in an airtight container. If stacking them, use parchment paper between layers to avoid sticking.
- Store the container in the refrigerator. The portobello caprese will stay fresh for up to 3 days.
- For freezing, wrap each portobello mushroom individually in plastic wrap, then place them in a freezer-safe bag or container. This helps maintain their texture and flavor.
- Label the container with the date to keep track of freshness. Frozen portobello mushrooms can be stored for up to 2 months.
- When ready to eat, thaw the portobello mushrooms in the refrigerator overnight. Reheat in the oven at 375°F (190°C) for about 10 minutes or until warmed through.
- Avoid microwaving as it can make the portobello mushrooms rubbery and the vegan mozzarella less appealing.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover portobello mushrooms on a baking sheet and cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes until heated through.
For a quicker method, use a microwave. Place the portobello mushrooms on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are warming evenly.
If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the portobello mushrooms gill side up and cover with a lid. Heat for about 5-7 minutes, until warmed through.
For those with an air fryer, preheat it to 350°F (175°C). Place the portobello mushrooms in the basket and heat for 5-7 minutes, checking halfway to ensure they are not overcooking.
To retain the freshness of the basil leaves and cherry tomatoes, consider reheating the portobello mushrooms separately and adding the cold toppings afterward. This will keep the basil vibrant and the tomatoes juicy.
Best Tools for This Recipe
Oven: Used to bake the portobello mushrooms until they are tender.
Baking sheet: A flat surface to place the portobello mushrooms on while they bake.
Mixing bowl: Used to combine the cherry tomatoes, basil leaves, and vegan mozzarella.
Knife: Essential for halving the cherry tomatoes and removing the stems from the portobello mushrooms.
Cutting board: Provides a safe surface for cutting the cherry tomatoes and preparing the mushrooms.
Measuring cups: Used to measure out the cherry tomatoes, basil leaves, and vegan mozzarella accurately.
Tablespoon: For measuring the olive oil and balsamic glaze.
Tongs: Handy for removing the hot mushrooms from the oven.
Serving platter: To present the finished portobello caprese dish attractively.
Drizzle bottle: Useful for applying the balsamic glaze evenly over the dish.
How To Save Time on Making This Recipe
Preheat the oven: Start by preheating the oven while you prepare the other ingredients to save time.
Prepare the filling: Mix the cherry tomatoes, basil leaves, and vegan mozzarella in advance and store in the fridge.
Use pre-made balsamic glaze: Opt for store-bought balsamic glaze to save the time needed to make it from scratch.
Clean mushrooms ahead: Clean and remove the stems from the portobello mushrooms the night before.
Batch cooking: Double the recipe and cook extra portobello mushrooms to use in other meals throughout the week.
Portobello Caprese Recipe
Ingredients
Main Ingredients
- 4 Portobello mushrooms stems removed
- 1 cup Cherry tomatoes halved
- 1 cup Fresh basil leaves
- 1 cup Vegan mozzarella shredded
- 2 tablespoon Balsamic glaze
- 1 tablespoon Olive oil
- to taste Salt and pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Place the Portobello mushrooms on a baking sheet, gill side up. Drizzle with olive oil and season with salt and pepper.
- Bake for 15-20 minutes until tender.
- In a mixing bowl, combine cherry tomatoes, basil leaves, and vegan mozzarella.
- Remove mushrooms from the oven and top with the tomato mixture.
- Drizzle with balsamic glaze before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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