3large portobello mushroom capsstem and gills removed
1quartcherry tomatoeshalved
1clovegarlicgrated or finely chopped
2tablespoonsextra virgin olive oil
1tablespoonbalsamic vinegar
6small basil leavesfinely chopped
dash salt and pepper
31 ounce slices of fresh mozzarella
Instructions
Preheat oven to 375 degrees.
In a bowl combine cherry tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper. Mix until combined.
Divide tomato mixture among portobello mushroom caps. Cook for 15 minutes or until tomatoes and mushrooms are soft.
Add cheese and cook 5-7 or until cheese is melted.
Notes
Make ahead instructions.The caprese salad can be made ahead of time. Fill mushroom caps the night you want to eat and continue with cooking instructions.