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Portabello Mushroom Caprese Salad – Light Italian goodness

By

Oct 28, 2021

As the days heat up in South Africa, we enjoy lighter meals that don’t fill us up too much which can raise your body temperature. A light salad with tomatoes, greens and some cheese is the way to go. European countries, especially those along the Mediterranean like Italy and Greece give us some of the best salad ideas. This Portabello Mushroom Caprese Salad is a great spin on an already perfect recipe. You can have this great meal for lunch or a light dinner and it’s very quick and easy to make.

The combination of tomato, mozzarella and fresh basil is what the “Caprese” is named after which means “in the style of Capri”. A drizzle of balsamic vinegar and olive oil goes a long way with this light salad. Make this Caprese salad extra special when your exotic tomatoes are in season. The addition of beautifully grilled mushrooms add some great texture and meatiness to the plate. If you want to make it presentable with those griddle marks, press down on your thick-cut mushrooms with a spatula.

Light, traditional and very easy to make, our Portabello Mushroom Caprese Salad is the perfect summer meal. It’s great for that quick dinner or lunch in the garden.

Portabello Mushroom Caprese Salad Recipe

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Recipe by South African Mushroom Farmers’ Association
Course: SidesCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Marinate Time

60

minutes

Total time

1

hour 

20

minutes

Ingredients

500 g Portabello mushrooms

1 cup fresh basil leaves

1 tbsp fresh basil, chopped

300 g vine tomatoes

300 g exotic tomatoes

250 g buffalo mozzarella

4 tbsp olive oil, divided

3 tbsp balsamic vinegar, divided

salt and pepper to taste

Method

Prepare your barbeque and allow coals or wood to burn down, or preheat a gas braai on medium.In a large bowl combine 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon chopped basil, salt and pepper. Add the mushrooms and vine tomatoes. Toss to coat and allow to marinade in the fridge for 1 hour.Braai the mushroom and vine tomatoes until cooked through and they both just begin to have their skins wrinkle. Remove from heat and set aside to cool slightly. Slice the mushrooms into 1cm wide slices.Slice the fresh tomatoes into bite sized pieces and tear the mozzarella into small pieces.On a large platter combine the tomatoes (both fresh and braaied), mushrooms, mozzarella and basil.Drizzle with the remaining olive oil and balsamic vinegar. Finish with flaky salt and a few grinds of fresh black pepper.

Notes

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Looking for more light salad recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

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