Ingredients
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4 large portobello mushroom caps
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2 tablespoons balsamic vinegar
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 Salt and pepper to taste
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2 large ripe tomatoes, sliced
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1 cup dairy-free mozzarella cheese, shredded
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1 Fresh basil leaves, for garnish
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1 Balsamic glaze, for drizzling (optional)
Directions
Garnish with fresh basil leaves and drizzle with balsamic glaze if desired.
Serve these Vegan Grilled Portobello Mushroom Caprese as a main course or as a side dish at your next barbecue. They pair wonderfully with crusty bread or a simple salad.
Steps
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1
Done
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Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). |
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2
Done
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In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper to create a marinade. |
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3
Done
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Clean the portobello mushroom caps and remove the stems. Brush both sides of the mushrooms with the marinade. |
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4
Done
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Place the mushrooms on the grill, cap side down. Grill for about 4-5 minutes on each side, or until they are tender and have grill marks. |
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5
Done
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During the last minute of grilling, place tomato slices on the grill to warm them slightly. |
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6
Done
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Remove the grilled portobello mushrooms from the grill and assemble the "caprese" by layering them with tomato slices and a generous sprinkle of dairy-free mozzarella cheese. |
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