It seems like summer is in full swing around here. With the sun setting later and later it seems like we don’t slow very early into the evening. Although having two young kids help this process as they still seem to fall apart at the same time every night, regardless of how much light is left in the day. But our weekends are full and I don’t seem to mind at this moment. That may change come July when we have an extra addition to our family and we become outnumbered….yikes!
Between graduation parties, yard work, grill-outs and yes more yard work we are soaking up all the nice weather has to offer. But with this comes quick meals, because who wants to be in the kitchen when it is gorgeous outside? From grilling, to roasting, to prepping and chilling, it is essential in our family to have something that can be made in 30 minutes or less.
These mushrooms fit that bill. Elegant, yet easy and quite delicious, it is a remix on my favorite summer salad, the caprese salad. Not to mention I love all things mushroom as well. It was the easiest stuffed mushroom I have ever whipped up which is just another reason you need to try these out soon.
They are perfect with some grilled chicken, steak or as I prefer it, a meatless meal. It was a great way to kick off our weekend and one that I’m sure to repeat many times this summer. Plus, they made great leftovers after we got home from my hubby’s first slow-pitch softball game of the summer. Is that embarrassing? Slow-pitch? We call it something else in our town, I won’t mention that for fear of offending someone. But I must say it was quite entertaining, or as entertaining as slow-pitch softball, baseball or whatever kind of ball it is can be.
It’s true, I’m not much of a baseball fan or in this case slow-pitch softball. It is just slow….like really slow. I always said if they had a time limit like every other normal sport it wouldn’t be as bad. My oldest daughter must have felt the same way. We weren’t even through the first inning and she had ran over to the dug-out to ask how much longer it was going to take. HA! A girl after my own heart. Funny that I married a baseball loving fool. Lucky for me he would rather play it than watch it otherwise who knows what the status of our marriage would be….dry.
Good thing I had these bad boys to brighten up my day and a daughter who asked the very thing I was thinking. He took it much better from her than he would have from me. And no, I didn’t set her up to ask him that, it was all her.
- 12 medium sized Portobello Mushrooms
- ⅔ cup diced Mozzarella Cheese
- 1 cup sliced Cherry Tomatoes
- Fresh Basil, sliced
- Olive Oil
- Balsamic Vinegar
- Salt & Pepper, to taste
- Preheat oven to 350 degrees and prepare a baking pan.
- Wash and de-stem mushrooms.
- Cube cheese, slice tomatoes and fresh basil.
- Mix cheese, tomatoes and basil together in a bowl, drizzle with olive oil and a dash or two of balsamic vinegar.
- Season with freshly cracked salt & pepper.
- Bake for 20-25 minutes or until cheese is bubbly and beginning to brown and mushrooms are tender.