Love, love, love portabello mushrooms but had never made them at home before! Whole foods sold just the caps and so I knew this was my chance! These came out fabulous and will be showing up on my dinner table again, very soon! I built them into a stack with avocado and fresh mozzarella. Serve with a side of grape tomatoes and you have the perfect lunch, too! Potabello mushrooms are perfect also for low carb eaters and gluten free friends!
Portabello Mushroom Caps
2-3 caps (washed and gills scraped out)
2 Tablespoons Olive Oil
1 Tablespoon balsamic vinegar
1 tsp. stone ground mustard
Whisk all together and brush on both sides of the caps. Lay on a rimmed pan lined with nonstick foil and roast at 425 for about 10 mins on each side-keep an eye to be sure it is not burning!!!
Remove to plate to cool a drop and then start constructing your tower with fresh mozzarella and avocado! Throw in some grape tomatoes,salt/pepper and dig in