This past summer we were swimming in basil. There was so much basil to go around that I had to come up with unique ways to use it other than freezing it.
The challenging part with the over abundance of basil was figuring out a way to use it without preparing the same dishes over and over again. Basil offers such a distinct, fresh flavor. It’s underlying hint of licorice flavors packs a wonderful addition to any Italian or Mediterranean dish. The usual suspect Caprese salad, which I absolutely LOVE, was always a nice refreshing dish but I wanted more — more versatility, and ultimately something different.
On one trip to the grocery store I found a large pack of portobello mushroom caps on sale. I didn’t know what I was gonna do with them when I put them in the shopping cart. In my mind I figured they would be good marinated in some low sodium soy and olive oil and then seasoned with some everglade seasoning before throwing on the grill. Of course accompanying a nice, juicy steak.
Instead I decided to reinvent a caprese salad and did a caprese goat cheese stuffed Bella mushroom. This was by far the most amazing out-of-thin air dish I’ve created. Everyone absolutely loved it and it’s wonderful for Meatless Monday dinner!!
*NOTE: The Balsamic glaze is for those that want to enjoy a low carb dish. To comply with strict Keto eliminate the balsamic glaze.
Don’t let it sit for too long after getting out of the oven. It is best served right away.