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Roasted Portobello Caprese Salad

Tomatoes are roasted and then layered with the other traditional ingredients of a caprese salad -- mozzarella and basil -- over mushrooms.

  • Servings: 4
Roasted Portobello Caprese Salad

Source: Martha Stewart Living, September 2009


  • 8 portobello mushroom caps
  • 2 garlic cloves, halved
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 3 medium tomatoes, sliced 3/4 inch thick (8 slices total)
  • 1 bunch fresh basil
  • 8 ounces fresh mozzarella, sliced 1/2 inch thick (4 slices total)
  • 4 cups arugula
  • Toasted bread, for serving (optional)


  1. Preheat oven to 400 degrees. Place mushrooms and garlic on a rimmed baking sheet; coat with oil and vinegar. Sprinkle with 1 teaspoon salt, and season with pepper. Roast, shaking sheet occasionally, for 20 minutes. Flip mushrooms and garlic to recoat with oil. Add tomatoes; flip to coat in oil, sprinkle with remaining teaspoon salt, and season with pepper. Roast until mushrooms are tender and tomatoes are soft, 20 minutes more.

  2. Rub softened garlic onto mushrooms. Place 1 mushroom on each of 4 plates, and top each with some basil. Stack another mushroom and 1 mozzarella slice onto each. Layer more basil, 1 tomato slice, more basil, then another tomato onto each. Divide arugula among plates, and drizzle with pan juices. Serve with bread if desired.


Reviews (1)

  • lynseb 7 Oct, 2014

    Yums! Yums! and more Yums! I've made this 3 times already and it's awesome! I actually made it on the grill instead of the oven. The challenge is to get the grill to stay around 400 degrees but it was well worth it. Only once that I made it did I have enough of the dressings left over to be the salad dressing but when I did it was AMAZING. The other times I just mixed up a little balsamic dressing to go on the salad and it was still great.

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