Food Network Scholar: Caprese Portabello Caps

Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.

Tuesday, May 6, 2014

Caprese Portabello Caps

I saw these beautiful Portabello mushrooms in the grocery store this week. The fact they were $3 per package was a bonus. So, I declare tonight a cooking trifecta-inexpensive, healthy and delicious! I did these in the oven, however, they could easily be done on the grill. And a little 'should know' information: mushrooms are packed with vitamins, particularly potassium. They are also loaded with the powerful antioxidant selenium. Anytime you can add mushrooms to your favorite recipes you are strengthening your immune system. (see, I do know a little more about food than what tastes good! I just don't like to bore you!) Serve these with a crunchy salad and some crusty bread to sop up the juices. You will have a hit with everyone!

Caprese Portabello Caps
printable recipe

4 large portabello mushrooms, stems removed (you can remove the gills also if you prefer)
olive oil
salt & pepper
3 garlic cloves, minced
1 c. cherry tomatoes, halved
1 T. grated Parmesan
Balsamic vinegar
4 slices mozzarella cheese
a handful fresh basil, chopped

Preheat oven to 425 degrees. Drizzle the mushrooms with olive oil and liberally season with salt and pepper. Sprinkle with the garlic.
Bake on a rimmed baking sheet lined with parchment paper for 15 minutes.