Are you noticing a trend here? I just cannot get enough caprese everything right now! Avocado caprese portobello stacks are little stacks of love, my friends. They’re packed with so much fresh, summer flavor and they’re fantastic for entertaining, that is if you can bring yourself to share 🙂
These actually came about when I had a bunch of produce in the fridge that I needed to use up – isn’t it funny how those quick little throw something together meals are always the best? I was going to make a quick salad, but once I spotted the portobellos, I thought of my Goat Cheese & Avocado Portobellos. Do you remember those? I think I made them about a million times that summer! Anyway, I knew what had to be done.
So these are incredibly easy to make and extremely versatile. The base is portobello mushrooms, which I grilled on my little stovetop grill – city living at its finest! Once I flipped the mushrooms, I topped them with fresh mozzarella and let it melt ever so slightly. Then I piled on the goods: basil, tomato, avocado, more cheese and a drizzle of balsamic reduction.
So simple and so, so good! The two things that really make these are the avocado, which adds that satisfying factor and the balsamic reduction that’s so easy to make. Believe me when I tell you there is no need to buy a bottle of it. I let it come to a bubble then let it simmer until it gets thick enough to hold its shape on a spoon. I’m so obsessed with it lately, I’ve been using it on everything from dinner to dessert.
They also make a simple and beautiful presentation for entertaining. I like to serve them on a nice platter or even a sheet pan and then go to town with the balsamic reduction. So pretty!
I hope you guys enjoy these as much as we did!
- 1 cup balsamic vinegar
- 1 Tbsp.+ 1 tsp. light brown sugar
- 1/4 cup balsamic vinegar
- 2 Tbsp. olive oil
- 1 clove garlic, minced
- 4 portobello mushrooms
- 2 large tomatoes, sliced - you need 8 slices
- 2 avocados cut into thin wedges and tossed in fresh lemon juice to keep them from browning.
- 8 ounces fresh or buffalo mozzarella, cut into 8 slices
- Bunch of fresh basil
- In a medium saucepan, bring balsamic, brown sugar and a light pinch of salt up to a bubble.
- Reduce heat to medium-low and let it simmer for about 6-10 minutes, until it gets thicker. Keep a close eye on it!
- Whisk together balsamic vinegar, olive oil and minced garlic. Season with salt and pepper.
- Pour half in shallow baking dish and place mushrooms on top. Pour the rest over mushrooms and let them hang out for about 15 minutes.
- Place mushrooms cavity side down on a pre-heated grill over medium heat and cook for about 5 minutes.
- Flip mushrooms and place one piece of cheese in each. Grill them for about 4 minutes and then transfer to a plate.
- Place grilled portobellos on a large dish or serving platter.
- Start building the stacks with fresh basil, a slice of tomato, sprinkle of salt, drizzle of balsamic reduction, 2-3 slices of avocado, another slice of tomato, salt, balsamic, basil and cheese.
- Finish them off with a good drizzle of balsamic reduction and basil. Serve immediately.
Cut the avocado when you're ready to assemble so it's not sitting around too long.