Caprese Grilled Portobellos with Zucchini Salad

1

PREP TIME

15 min

TOTAL TIME

40 min

Serves

4

Caprese Grilled Portobellos with Zucchini Salad

(Photo: Carmen Cheung)

Make this delicious and filling meal tonight, save some grilled veggies to make our Mushroom, Zucchini & Tomato Pasta Salad tomorrow.

Ingredients

  • 6 large portobello mushrooms
  • 2 large zucchinis , cut lengthwise in 1/4-in. thick slices
  • 1 cup shredded mozzarella
  • 3 tbsp olive oil , divided
  • 1/2 tsp salt
  • 142g spring mix
  • 1 cup grape tomatoes , halved
  • 2 tbsp finely chopped basil

Balsamic Glaze

  • 1/3 cup Balsamic vinegar
  • 2 tbsp packed brown sugar
  • 1/4 tsp salt

Instructions

1. Balsamic Glaze: Combine vinegar with sugar and salt in a small saucepan set over medium. Stir until sugar dissolves. Gently boil until glaze is reduced to 1/4 cup and coats the back of a spoon, 3 to 5 min. Set aside.

2. Discard stem and scrape out and discard brown gills from mushrooms, then pierce each a few times with a fork. Reserve 2 tbsp balsamic glaze, then brush remaining glaze over mushrooms and zucchini. Let stand on a baking sheet for 10 min.

3. Preheat barbecue to medium-high. Oil grill. Arrange mushrooms, stem-side down, and zucchini slices on grill. Cook, lid closed, 6 to 8 min for mushrooms and 3 to 4 min for zucchini.

4. Flip mushrooms and divide cheese among 4 of the mush- rooms. Reduce heat to medium. Transfer zucchini to a platter. Continue cooking mushrooms, lid closed, until cheese is melted, about 2 min. Reserve 2 unstuffed mushrooms and half of zucchini for Mushroom, Zucchini & Tomato Pasta Salad.

5. Slice remaining zucchini into 1-in. pieces. Whisk reserved 2 tbsp balsamic glaze with 2 tbsp oil and salt in a large bowl. Add spring mix and zucchini, and toss until coated. Divide salad among 4 plates and top each with 1 stuffed mushroom. Toss tomatoes with basil and remaining 1 tbsp oil. Top mushrooms with tomato mixture, then season with pepper.

Kitchen Tip

This is a two-for-one recipe! Save some grilled zucchini and portobello mushrooms to make Mushroom, Zucchini & Tomato pasta salad.

Nutrition (per serving)

  • Calories
  • 239,
  • Protein
  • 9 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 17 g,
  • Fibre
  • 3 g,
  • Sodium
  • 523 mg.
  • Excellent source of
  • vitamin A and folate
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