This is a delicious and different take on the traditional Caprese Salad (mozzarella, tomato and basil) that definitely ticks the winter comfort foods box. You can feel super proud of yourself with homemade cheese, butter and even homegrown mushroom, basil and tomato if you're going for the truly artisan style. Otherwise all ingredients are easily accessible from stores.
Winter... the season for Portobello Mushrooms.
1/4 Cup of homemade Mad Millie Butter
3 Cloves of Garlic
1/2 Cup of Fresh Basil
5 Large Portobello Mushrooms
1 Cup of Grape Tomatoes
1/4 Cup of Balsamic Glaze
300g homemade Mad Millie Mozzarella
Mad Millie Mozzarella
Mad Millie Garlic Butter
- Make your butter at least 3 days prior so any flavour you have added is well infused and your butter has fully set.
- When making the Mad Millie butter add crushed garlic when you add your salt, so it is mixed through. Then melt the butter for this recipe.
- Or if you've already got your butter, crush 3 cloves of garlic and add to melted butter.
Caprese Portobello Mushrooms
Step 1: Clean out the insides of each mushroom and cut out the stalks.
Step 2: Generously brush the bottoms of each mushroom with garlic butter and place them, buttered side down, on a baking tray.
Step 3: Fill each mushroom with mozzarella and halved tomatoes. Grill for approx 8 minutes or until cheese has melted and mushrooms are golden.
Step 4: To serve, top with basil, salt to taste and generously drizzle over balsamic glaze.