This is my take on a traditional caprese salad with fresh mozzarella, fresh basil leaves and fresh-from-the-garden tomatoes. It is one of my favorite salads, dressed with a bit of extra virgin olive oil and balsamic vinegar, it makes me smile just thinking about it. It’s comforting in that “I know what I’m getting, and it’s going to be amazing” kind of way.

However, even the best salads could use a little twist every now and again, and this one takes my favorite caprese salad and adds a marinated mini portabella and a sprig of rosemary to hold it all together. It is just a bit of a surprise that turns it on its head and makes you look at your everyday, ordinary life through different glasses and appreciate it all over again like you’re just experiencing it for the first time.


Portabella Rosemary Caprese Skewers

10 mini portabella mushrooms
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
2 teaspoons fresh rosemary, minced
1 teaspoon olive oil
8 ounces fresh mozzarella, sliced into 10 large slices
20 large fresh basil leaves
5 small tomatoes (large cherry tomatoes or Juliet tomatoes work well), halved
10 rosemary sprigs
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
salt and pepper

Heat grill to medium-high heat. Cut off woody end of the mushroom stems. Marinate mushrooms in 2 tablespoons of balsamic vinegar, 1/8 teaspoon kosher salt, minced rosemary and the olive oil. Using an aluminum foil boat, grill mushrooms until they start to sweat and reduce slightly in size, about 5-7 minutes. Remove from heat.

Layer a slice of mozzarella, a basil leaf, the grilled mushroom, a second basil leaf and a tomato half. Push a bamboo skewer or metal skewer through the pile and carefully remove. Slide the rosemary in place. Drizzle with remaining extra virgin olive oil, balsamic vinegar and sprinkle with salt and pepper to taste. Serve immediately or refrigerate until ready to eat.

Makes 10 skewers or approximately 5 servings.

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