What could be more Italian than Caprese salad! Fresh fragrant basil greens, tender mozzarella and ripened under hot the sun forms not only the unique taste of traditional tomato Italian snacks, but also the colors of the flag of the country. Usually caprese served in the form of simply alternately sliced on a plate slices cheese, tomato and basil leaves. With this recipe you You can not only unusual and beautifully serve salad to guests, but also diversify its taste with a mushroom note. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large champignons (approximately 12 cm in diameter), leg cut off
- 3 tbsp. l olive oil and a little more for lubrication grill
- 3 tbsp. l olive oil and some more for refueling
- 2 cloves, minced garlic
- 3 small ripe tomatoes, sliced in 1.5 pieces cm.
- 250 gr mozzarella in brine, drain the brine, chop the cheese 1.5 cm cubes.
- 1/4 Art. chopped basil leaves
Recipes with similar ingredients: champignon mushrooms, tomatoes, cheese mozzarella, basil
Recipe preparation:
- Preheat the street grill to moderate heat.
- Pour mushrooms 3 tbsp. l olive oil on both sides, salt and pepper. Oil the grill rack. Fry the mushrooms until ready for about 5 minutes on each side.
- Meanwhile, in a medium-sized bowl, mix the olive oil and garlic. Add tomatoes, cheese, basil and mix. Salt and pepper the salad.
- Arrange mushroom caps on serving plates, salt and pepper. Fill each mushroom hat with salad, sprinkle olive oil and serve.
