Breakfast & Brunchclosetcooking
Caprese BLT Balsamic Roasted Portobello Mushrooms
Roasted portobello mushroomed marinated in balsamic vinaigrette topped caprese style with tomato, basil pesto and mozzarella in addition BLT style with tomato, basil leaves and bacon along with some creamy avocado.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
📝 Preparation Steps
1
Marinated the mushrooms in the balsamic vinaigrette for ⏱️ 20 minutes before baking in a preheated 400F/200C oven until tender, about ⏱️ 10-30 minutes, with the gill side up. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.)
2
Meanwhile simmer, the balsamic vinegar until it thickens and reduces to ~1/4 cup and set aside.
3
Meanwhile cook the bacon until crispy and set aside on paper towels to drain.
bacon8 slices
4
Assemble by spreading the pesto on the portobello mushrooms and topping with the avocado, bacon, basil, tomato and mozzarella and optionally baking until the cheese has melted and drizzling on the balsamic reduction.
medium portobello mushrooms, stems removed4large avocado, sliced1bacon8 sliceslarge tomato, sliced1mozzarella, shredded1 cup
Nutrition Facts
calories
Calories 319
fat Content
Fat 23.2g
fiber Content
Fiber 5g
sugar Content
Sugars 2.1g
sodium Content
Sodium 530mg
protein Content
Protein 17.1g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 29mg
carbohydrate Content
Carbs 11.3g
saturated Fat Content
Saturated 7.3g
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