Portobello Panzanella
A salad that’s 90% croutons? Sign me up.
Prep Time: 10ish min
Cook Time: 40ish min
Yield: 4-6 servings
Ingredients
1 baguette, chopped into bite size pieces (about 6 cups)
5 big portebello mushrooms (or 2 8oz containers of baby bellas)
8oz baby mozzarella balls
1 pint baby tomatoes
1 cup chopped basil
4 tbsp balsamic vinegar
5 tbsp olive oil
2 tsp salt
2 tsp pepper
1 tsp red chili flake
Instructions
Preheat oven to 350°. Chop baguette into bite size pieces and bake until dry and crisp (but not brown!). Remove from oven and set aside once done.
Chop the mushrooms into large chunks (or quarter them if you’re using baby bellas), slice the mozz and tomatoes in half, slice the basil into ribbons, and mince the garlic.
Let’s make the mushrooms! Heat 2 tbsp of olive oil in a large pan over medium heat. Once the oil is hot, add the mushrooms and let them hang out until they’ve developed a nice brown color.
Once the mushrooms are brown, add the garlic and spices. Mix and cook until garlic is fragrant. Then remove from heat and cool completely.
Make the dressing! Mix together the balsamic vinegar and remaining 3 tbsp of olive oil in a small bowl.
Mix it all together. Combine the crispy bread, cooled mushrooms, tomatoes, mozz, and basil in a large bowl. Drizzle over the dressing and toss until each chunk of bread is coated.
Cover with plastic wrap and let it hang out on the counter or in the fridge for 30 min.
That’s it! Plate up a generous helping and remember to go back for seconds.