Caprese BLT Balsamic Roasted Portobello Mushrooms

The basic idea was a BLT with roasted portobello mushrooms as the bread and either using a second mushroom cap to make a sandwich or just using one and going with an open-faced sandwich. 

Caprese BLT Balsamic Roasted Portobello Mushrooms

Roasted portobello mushroomed marinated in balsamic vinaigrette topped caprese style with tomato, basil pesto and mozzarella in addition BLT style with tomato, basil leaves and bacon along with some creamy avocado.

ingredients

• 4 medium portobello mushrooms, stems removed
• 1/4 cup balsamic vinaigrette
• 3/4 cup balsamic vinegar
• 8 slices bacon
• 1/4 cup basil pesto
• 1 large avocado, sliced
• 8 leaves basil
• 1 large tomato, sliced
• 1 cup mozzarella, shredded

directions

1. Marinated the mushrooms in the balsamic vinaigrette for 20 minutes before baking in a preheated 400F/200C oven until tender, about 10-30 minutes, with the gill side up. (Note: Roasting time can vary greatly depending on how thick your mushrooms are.)
2. Meanwhile simmer, the balsamic vinegar until it thickens and reduces to ~1/4 cup and set aside.
3. Meanwhile cook the bacon until crispy and set aside on paper towels to drain.
4. Assemble by spreading the pesto on the portobello mushrooms and topping with the avocado, bacon, basil, tomato and mozzarella and optionally baking until the cheese has melted and drizzling on the balsamic reduction.

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