Whenever there’s a break in school you take advantage of it and for us that meant heading back down to St. George to our old stomping grounds. Since grandma and grandpa didn’t mind being taken advantage of as babysitters me and the hubs got a night out with friends. Our friends took us to their new favorite little restaurant tucked into an old building off Main street called Cappalletti’s. The food was authentic and amazing! As an appetizer we had the caprese bruschetta on a crispy baguette, which was the inspired for this delicious recipe! An Italian classic served in a tasty and healthy way!
2 Portabella mushroom caps, stem removed
2 Roma tomatoes, seeded and diced
3 tbsp. extra virgin olive oil
1 tbsp. capers, drained
5 fresh basil leaves, roughly chopped
2 garlic cloves, minced
salt and pepper to taste
2 oz. low fat mozzarella cheese, grated
Preheat the broiler while you prep the ingredients. Combine tomatoes, oil, capers, basil, garlic, salt and pepper. Pile it into the portabella mushroom caps and top with an ounce of cheese per cap. Set the caps in a shallow baking dish and broil for a few minutes until the cheese turns a golden brown. Now tent a piece of tin foil over the mushrooms, pour just enough water in the baking dish to cover the bottom (keeps things from burning) and turn the oven to 325. Bake for another 10 minutes or until the mushrooms are hot and tender. Remove from oven and serve hot. Goes great as an appetizer or a side.
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