caprese-portobello-mushrooms A recipe from pageturnercookbooks.com with 365 ecookbooks
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Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium clove garlic, minced
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 4 portobello mushroom caps (about 1 lb), gills removed
- 1 cup cherry tomatoes, sliced
- ½ cup fresh mozzarella pearls, drained and patted dry
- ½ cup thinly sliced fresh basil
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