Caprese-Inspired Portobello Caps

Caprese-Inspired Portobello Caps

One of my favorite summer foods is caprese salad. I love how the sweetness of the basil meshes with the acidity of the balsamic vinegar and tomatoes. Today, in my health group online, another woman shared with us what she was having for lunch today. She had a portobello mushroom cap with some shredded cheddar, chicken and strawberries, topped with field greens and balsamic. It sounded (and looked!) delicious and the way it looked reminded me of caprese salad with the red on green. I was inspired to make a caprese version using part-skim mozzarella, tomatoes & fresh basil. This is part of why I love our online community so much. We are always motivating and inspiring.

This the the recipe for 1 cap:

1 Portobello mushroom cap
1/4 C shredded part-skim mozzarella
1 medium tomato
1/4 small red onion or 1/4 C chopped
10 fresh basil leaves
1 chicken breast (about 4-6 ounces)

For the balsamic "glaze":
1 tsp honey
1/2 tsp balsamic vinegar
Whisk and stir, set aside. You can make extra, if desired using a 2:1 ratio of honey to balsamic.

Preheat grill and while you're doing that, slice tomato into 1/4" to 1/2" slices. Drizzle with olive oil, salt & pepper, if desired. If you have a small to medium tomato, you should yield 4-6 slices. Rinse basil and let dry. Grill chicken and about 5 minutes before it's done, lay portobello mushroom cap on the top rack of the grill. Take off the chicken and let it rest while you make the balsamic glaze, Slice chicken into thin slices. Assemble as follows:
portobello cap
1/4 C part-skim mozzarella
chicken
1/2 of the balsamic glaze
tomatoes
red onion
remaining balsamic glaze
fresh basil

In each Portobello Cap:
Calories: 403
Fat: 15.64g
Carbohydrates: 14.74g
protein: 49.58g