Sunday, July 4, 2010

30 Days Gluten Free Quick & Easy Meals: Day 28 - Jessica's Portabello Caprese Towers

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Jessica author of the blog, ATX Gluten Free.


Day 27 - Jessica's Portabello Caprese Towers


Fourth of July, a time to celebrate our country’s independence with the people we love most. For me, this holiday normally has some sunshine involved, a good burger, my loved ones and Lake Travis (a beautiful lake in Austin, Texas).

This year we are switching it up a bit and will be throwing a party at our house. I will be serving these sophisticated Portabello Caprese Towers.

I just got back from a wonderful vacation in Jackson Hole, Wyoming where I had the privilege to dine at one of my favorite restaurants of all time- Wild Sage. The chef at Wild Sage that evening was offering basil-tomato towers that were stunning. This recipe is inspired by his creation. I love being inspired by creative dishes in restaurants. It is fun to take your experience at one restaurant and put your own creative spin on it at home.

I hope you enjoy!


Jessica's Portabello Caprese Towers
Serves 2
Approximate time: 15 minutes


  • 2 Portabello mushrooms
  • 1 small ball of fresh mozzarella, sliced into 4 thick slices
  • 1 tomato from the vine, sliced into 4 thick slices
  • 12 fresh basil leaves
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Salt
  • Freshly ground black pepper
  • Olive oil
  • Balsamic vinegar

Instructions:
  1. Preheat oven to 300
  2. Pull out the stem of the Portabello mushroom. Place upside down in casserole dish and drizzle olive oil over top. Sprinkle garlic powder, onion powder, salt and pepper over mushroom. Bake until warmed through, about 5-10 minutes.
  3. Slice tomatoes and mozzarella into thick slices.
  4. Place Portabello mushroom upside down on serving dish. Layer starting with one tomato slice, 1 mozzarella slice, 2 basil leaves, repeat once more and top with fresh basil. Drizzle olive oil and balsamic vinegar over top of tower. Sprinkle salt, to taste.


About Jessica
Jessica currently lives in Austin, TX where she is a full-time graduate student (MS Nutrition) and is working on launching her business as a gluten-free private chef. Since she was diagnosed with Celiac Disease, she has made it her mission to help others in their journey of living the abundant gluten-free lifestyle. Follow her on Twitter or her blog to keep up to date with original recipes, national and local gluten-free news and general life musings.

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Stay tuned for Day 29 of 30 Days Gluten Free Quick & Easy Meals! Tomorrow will feature a fabulously quick recipe from Iris of The Daily Dietribe.


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5 comments:

  1. Thank you for having me Carrie! :) Happy 4th!

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  2. I LOOOOVE this one!! Great job Jessica!

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  3. Oh, delicious just from the exotic sounding name, but then to see the photo, and know they are from you, Jessica--well, that's a winning trifecta! :-) Jessica, I'm so jealous of your wonderful visit to Jackson Hole ... that's long been on our "to visit" list! Now I'll know where to dine when we finally go there. ;-) Until then, I'll have to make your version of these goodies ... and a dairy-free version for me (easily done). Thanks so much for this recipe!

    Shirley

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  4. Thank you guys for your sweet comments. Shirley, you would love JH!!!!

    ReplyDelete

Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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