Tag Archives: caprese

Caprese Stuffed Portobello’s (w/ semi-homemade Parmesan Risotto)

In the mood for Italian food but tired of the same ol’ pasta dish? going for the “Meatless Monday”? or maybe even the gluten-free route?  Well, as always, I have a goodie that fits all of those bills!

Honestly, my reasoning for this creative dish was that my oldest son and I are mushroom fanatics and my dear husband was out of town with work (dang trains!).  The “my husband” part is important to this because he does NOT eat meals without meat.  Salads are for the meat he eats, aka cows. 😉 but I digress…

I relished at the opportunity of a meatless meal and obviously that is where the Portobello fit in!  Rich and meaty in it’s own right that pairs so well with Italian flavors!  Now for the non-heavy, gluten-laden feeling, I went with rice…and in Italian fashion, I tweaked it to a cheat-sheet risotto!

I tell ya, this will be a staple in my home from here on out!  On Mondays.  On day’s my carnivore husband is away. 😉

The Starting Lineup

Caprese Stuffed Portobello’s

  • 4 large Portobello mushrooms, “gills” scraped out of center)
  • 2 ripe Roma tomatoes, sliced 1/2″ thick and quartered
  • Fresh mozzarella (sliced, torn or small individual ball’s i.e. BelGioiosa or Galbani, etc)
  • Fresh basil, torn
  • 2+ Tbsp extra virgin olive oil
  • Kosher salt and fresh ground pepper
  • Balsamic reduction (i.e. FINI brand), garnish drizzle
  • Parmesan cheese, garnish

Semi-Homemade Parmesan Risotto

  • 1 box risotto (parmesan flavor if possible, i.e. Lundberg Creamy Parmesan Risotto), substitute low-sodium chicken broth/stock in place of water required
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • 1/4 cup parmesan cheese
  • Italian flat leaf parsley, chopped for garnish

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Preheat the oven to 400 degrees, line baking sheet with foil or parchment.

“Risotto”

Prepare similar to your package directions:  Toast the Arborio rice with the 1 TBSP olive oil in a large skillet or sauce pan over medium heat for 2 minutes.  Add 2 1/2 cups chicken broth and seasoning packet to rice, stir, bring to a boil.  Reduce to a simmer, leaving uncovered for 20 minutes, until rice is tender, stirring occasionally.  Once thickened, add in the butter and parmesan cheese; fold in the parsley.  *If too thick, stir in 1/4 cup more chicken broth at a time. 

Meanwhile….

“Caprese Stuffed Portobello’s”

Place your cleaned out Portobello onto your baking sheet, hollow side up.  Drizzle with a bit of olive oil.  Layer on the fresh mozzarella cheese, followed by the sliced tomatoes, a bit of the fresh basil and a hefty pinch of salt and pepper.  Drizzle a bit more olive oil overtop.  Place in the preheated oven for 15-20 minutes, until cheese appears melty and gooey and tomatoes slightly roasted; juices appearing.

To serve:  Spoon the creamy risotto in a bowl making a slight well.  Place the roasted Caprese Stuffed Portobello overtop that well you made and sprinkle with a bit more fresh basil and a drizzle of balsamic reduction.  Enjoy!

CapreseStuffedPortobello

 

Turkey Pesto Melt

A quick lunch or pair with a bowl of warm soup or a crisp salad for an easy, tasty dinner!  This sandwich came about from some ingredients I had leftover in my fridge and hy hubby’s stomach couldn’t of been more pleased.

Of course, feel free to switch up the flavors here for what you may have on hand in your refrigerator.  This can just be a base model, so suit to you & your family’s taste!

The Starting Lineup

  • Loaf fresh bread (ciabatta, sour dough..)
  • Quality carved deli turkey
  • Basil pesto
  • Mozzarella cheese medallions
  • Fresh, ripe tomato slices
  • Mayonnaise 
  • Butter 
  • Salt & Pepper
  • Balsamic Reduction (optional)
     

Preheat a skillet to medium with 1-2 tbsp of butter.  You can also use a panini press if you have one available.

Cut the bread loaf into 1-2″ thick slices, if possible please use a serrated bread knife for this.  You’ll thank me.

On one side of your bread, spread with a layer of mayonnaise.  This will be the side that touches the hot pan.  As I’ve mentioned before, most old school diners use this method (mayo) whenever making their grilled cheeses, etc.  This makes for a fabulous crust, where as butter just gets soggy, and it easily spreads from corner to corner!

Flip these bread slices over.  On the other side, you’ll now want a good slather of your pesto sauce.  Lots of flavor here already! 

  

Ok…easy enough, right?  Next, top one slice with your turkey, then tomato slices (a sprinkle of salt & pepper over the tomatoes) and finally the mozzarella cheese.   I prefer the tomatoes to not touch the bread, but have a barrier with the meat and cheese.  Leads to, again, less soggy bread.   I’m always thinking… 😉 

I added a drizzle of sweet balsamic reduction ..just because.

Last step before griddle time!  Place the remaining slice of bread onto your filling (pesto side down) and there is a beautiful sandwich…but now, let’s make it taste even better!
Place this beauty into your preheated, buttered skillet.  Cook for 3-4 minutes or till browned.  Turn over (carefully) for another round on the other side.

 

Once golden and crunchy outside, with that mozzarella nice and gooey inside you’re ready to serve!  Cut in half on the diagonal and chow down! 

 

Open Face Caprese Chicken Sandwich

Alright, now THIS is one of my “easy” meals!  There’s almost no actual skillet required (truth be told, you can broil the chicken as well instead) which makes this fantastic for these warm summer months we’re in.

Secret:  Take it up a notch, for flavor too, and cook on your outdoor grill…every bit of it!!  Plus, your home never heats up at all!

  • 1 pckg Chicken Breasts, cut in half lengthwise 
  • Jar of premade Basil Pesto
  • Mozzarella Cheese, sliced 1/2″ thick
  • Fresh, ripe tomatoes, sliced 1/2″ thick
  • Ciabatta Bread, sliced 1″+ thick
  • 2 cloves garlic, roughly chopped
  • Kosher salt & fresh ground pepper
  • 1-2 Tbsp EVOO 
  • Balsamic Vinegar Reduction (optional)

In my usual prep method, let’s slice the chicken breasts in half length-wise.  Only a thin cutlet is needed here AND it doubles your serving amount for the same price! 👍 Season both sides of your chicken with kosher salt & pepper and set aside.  (Wash hands ;))


In a skillet over medium heat, drizzle a bit of EVOO in pan (heat) and then add your chicken.  These are thin cuts, so cook just 2-3 minutes per side.   Once finished, set aside on a dish for use a bit later.

Now is time to slice your tomatoes (sharpen that knife!) and cut your bakery fresh bread loaf into your ideal thickness (serrated bread knife if you have one).  *Also, chop that garlic. 

Set your oven’s broiler to high..on a baking sheet lay your ciabatta bread slices down.  Drizzle each slice with a bit of EVOO, a bit of your chopped garlic and a sprinkle of salt & pepper.  Place your baking sheet about 6″ under your broiler, watch this CLOSELY and broil until JUST a light golden brown. 

 Assembly time has come once again!!!  With an oven mitt…take your baking sheet of browned, garlicky ciabatta bread out of the oven.  Leave on baking sheet.

Layer on top of the bread the (cooked) chicken cutlet, the tomatoes and then the mozzarella slices.  I like to sprinkle a bit of S&P on both my tomatoes and cheese.  More flavor my friends..

Place this back in the oven under ther broiler for another few minutes.  Watch closely again, as to not burn the bread, but for the cheese to start melting and become gooey.  Gooey cheese=some sort of heaven, I’m sure of it! 

*This will usually take about 3-5 minutes.

Woohoo!!  This super easy and tasty meal is done!  Let’s just dress it up a bit with a spoonful of the basil pesto and a drizzle of the (optional) balsamic reduction.  Did I mention the word “heaven” yet…. 😉 

 

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