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

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Caprese Mushroom Melts

Yield: Serves 4

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

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:

Preheat the oven to 375 degrees F.
Cut off the stems of each mushroom and set aside for another use.
Wipe the mushroom caps with a wet paper towel.
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.
Bake the caps for about 20 minutes or until they are tender when pierced with a fork.
Slice the tomato into 4 equal slices and place one on each mushroom cap.
Brush with a little more of the oil, and bake an additional 10 minutes.
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.

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