Caprese Blt balsamic roasted portobello mushrooms


Appetiser today, February 3, 2016
Great appetiser for a fancy party, so tasty
4 servings

  • 4 medium portobello mushrooms, stems removed
  • ¼ cup balsamic vinaigrette
  • ¾ cup balsamic vinegar
  • 8 slices bacon
  • ¼ cup basil pesto
  • 1 large avocado, sliced
  • 8 leaves basil
  • 1 large tomato, sliced
  • 1 cup mozzarella, shredded

1) Marinated the mushrooms in the balsamic vinaigrette for 20 minutes before baking in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.)

Meanwhile simmer, the balsamic vinegar until it thickens and reduces to ~1/4 cup and set aside.

Meanwhile cook the bacon until crispy and set aside on paper towels to drain.

Assemble by spreading the pesto on the portobello mushrooms and topping with the avocado, bacon, basil, tomato and mozzarella and optionally baking until the cheese has melted and drizzling on the balsamic reduction.

Nutritional notes:
Calories 319, Fat 23.2g (Saturated 7.3g, Trans 0), Cholesterol 29mg, Sodium 530mg, Carbs 11.3g (Fiber 5g, Sugars 2.1g), Protein 17.1g

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