Caprese Mushroom Melts


I was browsing through a local gourmet food store that sells mouth watering prepared foods for hefty prices when I spied these mushroom caps. I couldn’t help but think what a quick and easy appetizer they would be so a couple of days later I bought the ingredients and made my own. This is a great recipe to prepare ahead, as the entire dish can be cooked up to the stage where the cheese is added so it would be a wonderful choice for entertaining. Either as an appetizer, or as an addition to an antipasti platter, I will certainly make these tasty mushrooms again. You can use any melting cheese, although fontina or mozzarella seem to work best.

Buon Appetito!
Deborah Mele 2011

Caprese Mushroom Melts

A quick and easy mushroom appetizer.

Ingredients:

  • 4 Large (3 to 4 Inches Across) Portobello Mushroom Caps Of Similar Size
  • 1 Large Ripe Beefsteak Tomato Of Similar Size To The Mushrooms
  • 4 Slices Of Fontina or Mozzarella Cheese
  • 2 Tablespoons Fresh Basil Pesto
  • 4 Tablespoons Olive Oil
  • 4 Fresh Basil Sprigs As Garnish

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Cut off the stems of each mushroom and set aside for another use.
  3. Wipe the mushroom caps with a wet paper towel.
  4. Mix together the pesto and olive oil. Place the caps on a lightly oiled baking sheet and brush each cap lightly with some of the pesto oil.
  5. Bake the caps for about 20 minutes or until they are tender when pierced with a fork.
  6. Slice the tomato into 4 equal slices and place one on each mushroom cap.
  7. Brush with a little more of the oil, and bake an additional 10 minutes.
  8. Place a slice of cheese on each mushroom stack and bake until melted. Garnish with the fresh basil leaves and serve either warm or at room temperature.