STRAWBERRY CAPRESE PORTS
4 Kitchen Pride portabella mushrooms
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
1/4 tsp Herbes de Provence
2 1/2 cups arugula, packed
1 cup strawberries, halved
1 cup fresh mozzarella balls, halved
Preheat oven to 425. Remove and discard stem of Kitchen Pride portabella mushrooms. Wipe mushroom with damp paper towel.
Place mushrooms on baking sheet, gill side down, set aside.
In a bowl, combine olive oil, balsamic vinegar, salt, pepper, and Herbs de Provence.
Brush some of the dressing over the mushroom caps. Place mushroom caps in oven for 15 minutes, until soft. Remove and set aside for slight cooling.
Flip mushroom caps over, fill each one with some of the salad mixture. Serve immediately & enjoy!!
While the mushrooms are baking, gently toss arugula, strawberries, mozzarella balls, and remaining dressing in a medium bowl.
Summertime is upon us, and while the heat can be a little much at times- we are living up these long days! Summer to us means beach trips, snow cones, river floats, and the occasional mosquito bite. When we think of summer food- we think colorful, fruity, and fun! That got us thinking about how to incorporate some fruit into our mushroom recipes. We used our love for traditional Caprese salads, paired with some summer inspiration, to come up with this unique recipe. Who would've guessed that mushrooms and strawberries would be a match made in heaven?!