Caprese Portabella Boats
Caprese Portabella Boats
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We are excited to share a delightful summer recipe that puts our River Valley Ranch fresh portabellas in the spotlight: Caprese Portobello Boats. This dish comes from the creative minds at Simmer Time Chi, a dynamic duo known for their innovative and flavorful recipes. Their culinary expertise shines through in this recipe, making it a perfect addition to your summer menu.
Our fresh portabella mushrooms are the real star of the show in this dish. Their meaty texture and rich flavor provide the perfect base for the classic Caprese combination of tomatoes, mozzarella, and basil. Baking the portabellas enhances their natural umami, creating a savory and satisfying foundation for the fresh toppings.
To elevate the dish even further, they've included our River Valley Ranch Chimichurri sauce. This vibrant and zesty sauce adds a delicious kick, perfectly complementing the flavors of the Caprese filling. Whether you use it as a dip or a drizzle, our chimichurri brings a burst of fresh, herbaceous goodness to every bite.
This recipe is simple yet elegant, making it ideal for a summer gathering or a weeknight dinner. The combination of fresh, locally-sourced ingredients and easy preparation ensures that you can enjoy a gourmet meal without spending hours in the kitchen.
Author:Simmer Time Chi
Ingredients
-
4 large River Valley Ranch portabella mushrooms
- 2 tablespoons olive oil (plus extra for chimichurri)
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella, diced
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic glaze
-
2 tablespoons River Valley Ranch chimichurri
Directions
- Preheat the oven: Preheat your oven to 400 degrees F (200 degrees C).
- Prepare the mushrooms: In a small bowl, combine 2 tablespoons of olive oil, 1/2 teaspoon of salt, and the minced garlic. Using a brush, coat your portobello mushrooms all over with the mixture.
- Bake the mushrooms: Place the coated mushrooms on a baking sheet and bake for about 10 minutes until they are soft.
- Prepare the filling: In a medium bowl, stir together the cherry tomatoes, fresh mozzarella, basil, 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper.
- Fill the mushrooms: Once the mushrooms are soft, remove them from the oven and fill them with the tomato and mozzarella mixture. Return the filled mushrooms to the oven and bake for another 10 minutes until the cheese has melted.
- Make the chimichurri dip: In a small bowl, mix the RVR chimichurri with a bit of olive oil.
- Finish and serve: Once the mushrooms are done baking, top each with a drizzle of balsamic glaze and a sprinkle of salt and pepper. Serve with the chimichurri dip on the side.