Margherita Portabella Caps

Tomorrow is the 4th of July - Independence Day in the US - so it’s all about the barbecues! This week’s Sunday Funday challenged us to think outside the box to vegetarian mains for the big event!

I’ve made a number of vegetarian burgers in the past, though they’re usually during Lent when we as Catholics fast from meat on Fridays.  Those days are always a struggle in my house of meat and potatoes men, but tying the meatless meals to the sacrifice of our faith makes the meals bearable for the boys.

I was struggling with what to make.  It’s one thing to go vegetarian during Lent and tell everyone it’s a sacrifice, it’s quite another to try it during the summer.  So I cheated and made today’s recipe for my own lunch (everyone else was fending for themselves with refrigerator leftovers).

So I’ll tell you that I very much enjoyed this dish! I took my favorite margherita pizza ingredients and put them on top of a portabella cap!  I fried the tomatoes lightly, but that was a personal preference - raw tomato would be great as well. Or if you’re looking to satisfy the burger-lovers in your life, this would be great on a bun as well for the full burger experience!

Looking for me vegetarian BBQ options? Look no further:

• Peri-Peri Grilled Sweet Potato from Cook with Renu
• Grilled Bean and Cheese Quesadillas from A Day in the Life on the Farm
• Vegan Coney Dogs from Palatable Pastime
• Margherita Portabella Caps from Amy's Cooking Adventures
• BBQ Whole Cauliflower Tikka from Sneha’s Recipe

Margherita Portabella Caps

2 large portabella caps

2 tablespoons balsamic vinegar

2 tablespoon olive oil, divided

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

Pinch crushed red pepper

Salt & pepper

1 roma tomato, sliced

Fresh mozzarella, sliced

Handful fresh basil, sliced

Heat 1 tablespoon olive oil in a skillet over medium heat.

Whisk together the remaining oil, balsamic vinegar, and spices and brush over both sides of the mushrooms.

Place the mushrooms, stem side down, in the skillet and cook for 3 minutes.  Add the roma slices to the skillet.

Flip the portabella caps.  Add the mozzarella cheese to the mushroom to melt.  Move the mushrooms to a plate.  Top with fried tomatoes and basil.  Serve immediately.