Caprese Stuffed Portobellos

A fresh new recipe for a fresh new look! After well over a year of the original style I designed for my blog, today was the day for a long overdue update. The new format is a bit cleaner and features the food instead of my writing.

My favorite new feature?

I added a feedback and ideas page!  I am always asking my friends and family what kinds of recipes and adventures they would like to see documented here. Now anyone who stops by my site can give me an idea, ask a question, or just chat about food, Hawaii, being a millennial who hasn’t totally figured out what that means yet, or anything else under the sun. Seriously, if anyone wants to explain why everyone seems to think we are so different from other generations, please fill me in!

To put it lightly, I got a bit side tracked with the update. I spent all day hovering over fonts and background colors. I totally revamped the recipe pages. I added tags so you can filter by anything from “vegan” to “cheese” to “spicy”. I really wanted to make this site a compilation of my recipes, not just a blog. When I finally looked up from my computer, I realized that it was far too late to make something complex for dinner. At the beginning of the project, I had intended on making some fancy complicated dinner to showcase my new theme but instead I’m going to focus on my favorite kind of cooking. Fast, tasty, satisfying food that can be assembled while drinking a well earned glass of Cabernet.

This mushroom recipe is can be dressed up any way you like. Add some tomato sauce and you can call them pizzas. On days where it’s too hot to even think about turning on the oven, grilled them instead and add some Southwestern flair with the spices and toppings. I like to use the ingredients that I can get as locally as possible. Juicy tomatoes from the farmers market up the street and basil from my garden were tonight’s big hits. As the cheese bubbled and the basil started to fill my kitchen with the most delicious of aromas, I put the finishing touches on the new look and sipped my glass of wine. No more editing…until tomorrow.

Send me a note! Send me a question! Send me an idea or a critique! I can’t wait to hear from you. ~ Molly

Caprese Stuffed Portobellos

  • Servings: 2
  • Time: 20 minutes
  • Print

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Ingredients:

  • 2 large portobello mushroom caps
  • 2 medium tomatoes, chopped
  • 4 slices fresh mozzarella
  • 2 tbsp basil leaves
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp crushed red pepper
  • Salt & pepper, to taste

Preparation:

  1. Preheat oven to 400* F
  2. Remove gills from mushroom caps; brush with olive oil and vinegar; sprinkle with some red pepper, salt, and pepper; roast for 10-12 minutes
  3. Fill caps with tomatoes, basil, and mozzarella; broil for 3-4 minutes, until cheese is melted and browned
  4. Sprinkle with red pepper, basil, oil and vinegar
  5. Serve with salad and grilled chicken

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