Pesto-Caprese Portobello “Steaks”

Name: Pesto-Caprese Portobello “Steaks”
Ingredients: 2 extra-large Portobello mushrooms, stems removed; 1 tablespoon extra-virgin olive oil; 2 (¼-inch-thick) large tomato slices; 2 (¼-inch-thick) fresh mozzarella slices; 4 teaspoons refrigerated pesto; 2 teaspoons balsamic glaze*

Preparation info

2
Servings; WPS = 6 oz .

Difficulty
Easy

Appears in

The Campfire Foodie Cookbook

By Julia Rutland

Published 2017

About

Put these on your keeper list when your vegetarian friends come to your cookout. You may need to make more as a side dish because the carnivores will get jealous!

Ingredients

2 extra-large Portobello mushrooms, stems removed
1 tablespoon extra-virgin olive oil
2 (¼<

Side dish
Vegetarian
Gluten-free

Method

Prep at Home

*If not using store-bought balsamic glaze, combine 1 cup balsamic vinegar and ¼ cup sugar in a saucepan over medium heat. Bring to a boil, reduce heat, and simmer vigorously until mixture is thick and syrupy. Cool to room temperature, then store in an airtight container in the refrigerator. Serve extra glaze over vegetables, grilled meats, and