Grilled Portobello Caprese|
4 large Portobello mushroom caps
1/4 cup balsamic vinegar
2 cloves garlic, minced
2 tbsp olive oil
1/2 tsp sea salt
1/2 tsp onion powder
1/8 tsp black pepper
8 oz fresh buffalo mozzarella cheese
2 beefsteak tomatoes
12 fresh basil leaves, chopped
5 kalamata olives, sliced
(2 Tbs. Peace and Love)
In medium bowl, combine balsamic vinegar, garlic, olive oil, salt, pepper, and onion powder. This will be your marinade.
In a large dish with sides, place the mushrooms in a single layer, gill side up, and pour the marinade over the mushrooms. Allow to marinate in the refrigerator for 1 hour. Keep excess marinade that seeps from mushrooms.
Heat a lightly oiled, grill pan over medium heat, grill mushrooms gill side up 10 minutes.
Chop fresh mozzarella, tomatoes and basil and combine in large mixing bowl. Mix in any remaining marinade. Divide mixture among the 4 portobellos. Pour any remaining marinade over top before serving.
Garnish with sliced kalamata olives.
Peace, Love, and Caprese
***Nutritional info can vary greatly by brand. Please be sure to check the labels of all of the ingredients you use***