Roasted Portabello Caprese

This recipe is simple and elegant, and of course delicious! I found this in the Martha Stewart magazine, had 1 bite and fell in love! The combination of balsamic and basil and tomatoes and mushroom and cheese is heaven on earth... Makes a great starter and is very light. This recipe is for one, just multiply ingredients by how many people you are serving.

• Ready In: 45 mins
• Serves: 1

Ingredients

• 1  portabello mushroom cap
• 1  garlic clove, halved
• 5  tablespoons olive oil (I use lite olive oil)
• 2  tablespoons  balsamic vinegar
• 1⁄2 teaspoon coarse salt
• 1⁄4 teaspoon fresh ground pepper
• 1  medium tomatoes (sliced 3/4 inch thick - 3 slices (or more)
• 4  fresh basil leaves, chopped (can use more if desired)
• 2  ounces fresh mozzarella cheese, sliced 1/2 inch thick

Directions

1. Preheat oven to 400 degrees. Place mushrooms on a rimmed baking sheet; coat with oil an vinegar. Sprinkle with 1/4 tsp salt (adjust as needed), and season with pepper. Roast, shaking sheet occasionally for 20 minutes. Flip mushroom to recoat with oil. Add tomatoes and garlic; flip to coat in oil, sprinkle with remaining 1/4 teaspoon salt, and season with pepper. Roast until mushroom is tender and tomatoes are soft, 20 minutes more.
2. Rub softened garlic onto mushrooms. Place mushroom on plate and top with some basil. Stack a tomato slice onto mushroom and mozzarella slice on top of tomato. Layer another tomato and more basil on top of tomato. Serve and enjoy!