Portobello Caprese Recipe

My husband is Italian, and fortunately, I’ve always loved Italian food, so it’s easy for us to agree on flavors in that sense. However, we do our best to stay away from pasta and bread, so often times that lifts many “Italian” options out. Of course, we love awesome alternatives like spaghetti squash pasta, sweet potato pasta, and cabbage noodles. Now, we have found an excellent spin on caprese pasta.

This portobello caprese recipe combines fresh tomatoes, mozzarella, healthy mushrooms, fresh basil, and raspberry vinegar to create a meaty, gooey, and flavorful dish that the whole family will love!

“I recently posted a photo of our dinner on Instagram (that linked to Facebook). I had made a really simple (what I like to call) “Portobello Caprese”… It got the most shares I’ve ever had on a post… and those shares got shares… and ‘likes’… with lots of “yummy!!” comments. Haha! All over a pic of our dinner! At first I thought it was funny, but then I felt kind of bad that we got to enjoy the deliciousness, while all of you just had to look on longingly 😉

I think it’s safe to say you guys will probably enjoy this recipe! So, I’m gonna be nice and share it with you (and not just tease you with the mouth-watering, delicious pics!) 😉

It is always my hope to get healthy, real food meals on the table… it’s not always easy… and it doesn’t always happen. But when it does, it’s a beautiful thing. It is part of my mission here on Sensibly Sustainable to provide practical ways for you all to get real food on the table for your families too!

I’ll be making an increased effort to post delicious real food recipes more frequently for you here, so be sure to check in often, or (even better) sign up for our Sensibly Sustainable Insiders Newsletter so you don’t miss out on any of the upcoming goodies I’ve got planned for you! 🙂

Now, on to the tasty stuff!

I’ve made this particular recipe a few times now, and it’s always a hit!

A couple helpful tips to reduce the moisture and not end up with a portobello puddle… use a deep dish bakeware (preferably with ridges to allow the juices to go somewhere), and make sure you scoop out the inside (“gills”) of the portobello mushrooms prior to using them.

Fresh mozzarella is really the best for this recipe (although I’ve never tried it with any other kind), it makes for a perfectly melty, delicious cheesiness! I also prefer fresh basil, but we didn’t have any on hand, so I just used dried, and it was just as good!

For the vinaigrette, I just used some raspberry vinegar we had and olive oil, but if you’re looking for a good alternative, I recommend this recipe for raspberry vinaigrette from Wellness Mama.

This meal is perfect for an evening when you don’t have a lot of prep time, because it’s so quick and easy! It’s surprisingly very filling and satisfying 🙂 I hope you enjoy this delicious, nutritious, and hearty meal as much as we do!”