Thoughts & Inspiration
My sister-in-law and I made this as a vegetarian meal during a holiday celebration. I just love mushrooms and cheese! Why not put them together?! It's filling and so good!
Ingredients
4 large 1/4 inch thick Roma tomato slices
3 tsp garlic and herb seasoning
3 Tbsp olive oil
4 large portabello mushroom caps, cleaned and stem removed
6 garlic cloves, minced
1/2 cup Marsala wine
Salt and pepper to taste
*1 large Burrata ball, carefully cut into 4 slices
4 large basil leaves, torn
*Note: Burrata is an Italian cheese made from mozzarella and cream. It has a really rich, buttery soft texture. The outside is solid mozzarella and the inside has a mixture of mozzarella and cream. If you've never had Burrata, you will die when you try it!!!
Optional Garnishes
Balsamic glaze
4 tsps truffle oil (1 tsp per portabello cap)
Preheat oven to 350F. In an oven safe dish place tomato slices sprinkled with 1 tsp garlic herb seasoning, salt/pepper and 1 Tbsp olive oil drizzled on top. Roast in oven for 5 minutes. Remove from oven and set aside.
Heat a large non-stick skillet with olive oil. Gently place portabellos gill side down onto skillet and cook for approximately 4 minutes. Turn caps over and cook for an additional 5-6 minutes (water will release into the mushroom cap). Turn caps back down and sprinkle tops with 2 tsp garlic herb seasoning, salt and pepper. After about 4-5 minutes turn caps again and evenly distribute minced garlic into the gills of the 4 caps. Turn mushrooms one last time to gill side down and add marsala. Allow marsala wine to reduce and thicken with the mushroom juices. Once all the marsala and liquids have been absorbed into the mushrooms (about 3-4 minutes), turn heat to low.
Turn mushrooms cap side down and place 1 slice each of tomato and burrata onto each cap. Place a lid over skillet and allow cheese to slightly melt approximately 2-3 minutes.
Transfer caps onto a dish and garnish with torn basil leaves.
Serve warm on its own or over a bed of greens.
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