This Easy Appetizer Is Guaranteed To Impress Your Dinner Guests Every Time

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Mushrooms + Balsamic + Mozzarella + Basil = OHMYGOD

I love me a good caprese salad. There's something simply magical about sweet, summertime tomatoes, soft, fresh mozzerella, and a pop of basil. But... it can get better.

I was making a caprese salad with some farmer's market tomatoes, but had portabella mushroom caps I had to use before they went bad. The results totally transformed a traditional caprese salad into a very special treat. It's one of my go-tos now when I entertain. It always gets an "ooohhh, ahhhh" response from how beautiful it is to look at, but also an "ohmygod" response from how delicious it is. Check out the simple recipe below.


  • 10 oz baby bella mushrooms, sliced ~1/4 inch thick
  • 1 pint grape tomatoes, halved (the dish will be prettier if you can get a variety of colors, like yellow and orange as well as traditional red)
  • Olive oil
  • 1 glove garlic, minced
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • Handful fresh basil, sliced into ribbons
  • 1 ball fresh mozzarella, sliced ~1/3 inch thick


  1. Add a good glug of olive oil to a sautee pan over medium-high heat
  2. Add garlic and cook until fragrant, ~1-2 minutes
  3. Add mushrooms, salt and pepper, and balsamic vinegar. Cook until mushrooms have cooked down and darkened in color, with no vinegar remaining in the bottom of the pan, ~10-15 minutes. Stir frequently.
  4. Once fully cooked, transfer the mushrooms to a large mixing bowl and allow to cool for 10 minutes.
  5. Meanwhile, arrange mozzarella slices on your serving dish in a line, slightly overlapping.
  6. Once the mushrooms have cooled, add tomatoes and season lightly with salt and pepper.
  7. Spoon mushroom-tomato mixture over mozzarella slices. Carefully, lightly drizzle more olive oil and balsamic vinegar. Sprinkle with fresh basil.
  8. Severe immediately as is, or with crusty bread.

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