Guest Post: Grilled Portobello Caprese Salad Stack by Homemade & Yummy
We have a guest in the kitchen! We’re excited to welcome Gloria of Homemade & Yummy to our kitchen for her first guest spot with us. As a big mushroom fan, Gloria brings such wonderful enthusiasm to the table in this mouthwatering summer dish.
Hello, my name is Gloria Duggan and I’m thrilled to be on the blog today. My site is Homemade & Yummy, and I have been blogging for about 1 1/2 years now. I live in Courtice, Ontario and besides cooking/creating/photographing recipes, I am a wife, mom and very proud gramma. Food is such an important part of bringing the family together. I love hosting all the holiday meals and special occasions. We certainly have our share of family traditions in our house, and although my grandchildren are still young, I have them help me in the kitchen as much as possible, just like when I was young and spent time in the kitchen with my “baba”.
I can honestly say I never remember “not” liking mushrooms. As a child they were in that awesome mushroom gravy my mom made. Coming from a Ukrainian background, mushrooms made their way into loads of recipes. Pickled mushrooms, fried mushrooms, you know they even made their way into pirogies too.
I love all varieties of mushrooms (even exotic). You can never go wrong serving mushrooms. In my kitchen you can find them in dishes from breakfast to dinner. They are perfect with eggs, awesome with steak, terrific in soup, great in salads, roasted as a side dish, and one or our favourite ways it grilled, and that is the recipe I have for you today. It is an awesome appetizer, but if you eat more than one it can certainly turn into a meal.
Grilled Portobello Caprese Salad Stack
Prep Time: 10 minutes | Cook Time: 6 minutes
4 medium Portobello mushrooms
4 slices of Beefsteak tomato
4 slices of fresh Burrata
4 slices of Prosciutto Salami
4 fresh Basil leaves
2 tbsp. Tuscan flavoured Olive Oil
3 tsp. Tuscan flavoured Olive Oil
2 tsp. good quality Balsamic Vinegar
1. Preheat bbq grill to medium (around 350º F).
2. Wipe mushrooms, and remove stem.
3. Brush both sides of mushrooms with the olive oil.
4. Have your slices of cheese, tomato and salami ready.
5. Grill mushroom (inside down first) for 3 minutes.
6. Remove from heat onto a dish.
7. In each mushroom layer the cheese, tomato and salami.
8. Return to grill (round side down) and grill for 3 minutes.
9. Remove from heat onto a dish or platter.
10. Drizzle dressing over mushrooms, and garnish with fresh basil leaf.
So simple and yet so impressive! These grilled treats will be an excellent addition to your summer entertaining menu. A big thank you to Gloria for joining us in our kitchen!
Be sure to follow along with Gloria online at Homemade & Yummy, and on Twitter, Facebook and Pinterest!
If you like this recipe, you may also want to try:
Chicken Mushroom Barley Bake by Homemade & Yummy
Caprese Portabella Mushrooms by The Girl on Bloor
Portobello Mushroom Pomodoro by Superman Cooks