Caprese Baked Mushrooms

One of my favourite, simple recipes!

I’m a huge fan of a classic Caprese salad and I also love mushrooms so one day I thought, why not put them together?! It’s been one of my favourite simple recipes post weight loss surgery. Given that I now eat more vegetarian based, mushrooms are great as I think they have a similar texture to red meat. They’re also rich in all the Vitamin B including B12 which is great for your body. In this recipe, I also use fresh buffalo mozzarella which gives me a high level of protein. 

I shared this recipe over on my Instagram stories when sharing “What I Eat In A Day” and you all loved it. It’s been recreated in your own ways which makes me so so happy. Regardless of what diet you’re doing or whether or not you’ve had weight loss surgery, you can enjoy this recipe!

Caprese Baked Mushrooms

Recipe created by Ari Eats
Makes 2

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

INGREDIENTS
  • 2 portobello mushrooms
  • 1 small tomato
  • 1 ball of buffalo bocconcini (can substitue for mozzarella)
  • 1 teaspoon olive oil
  • salt and pepper, to season
  • balsamic glaze or balsamic vinegar
  • basil leaves, to garnish
  • rocket, to serve (optional)
METHOD
  1. Preheat your oven to 180 degrees Celsius on fan bake.
  2. Line a tray with baking paper and place mushrooms on top. Ensure you have cleaned them if they appear to have dirt.
  3. Drizzle with olive oil and coat.
  4. Slice your tomato and bocconcini before layering them on top of the mushroom, tomato first and the bocconcini.
  5. Season with salt and pepper.
  6. Place in the oven and allow to cook for 10 minutes.
  7. Remove from the oven and soak up any excess moisture with a paper towel.
  8. Transfer to your serving plate. Drizzle with balsamic glaze or balsamic vinegar before topping with basil leaves.
  9. Serve while hot with a side of rocket and enjoy!
NOTES

Buffalo Bocconcini is my favourite cheese to use for this as I also use the left overs to make fresh Caprese Salad however you are not limited to this cheese. You can try any kind of mozzarella or even just regular block cheese grated or sliced.

This recipe can be made on a larger scale by multiplying the recipe. If you are making extra for lunch or for other family members this can all be done at once.

I keep my serving small and basic however my followers that have recreated the recipe have had it for breakfast with a side of eggs or in a large salad adding avocado. Feel free to be creative!

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