Caprese Stuffed Portobello Mushrooms

Name: Caprese Stuffed Portobello Mushrooms
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 4 large portobello mushroom caps; 8 oz fresh mozzarella, sliced; 2 large roma tomatoes, sliced; 1/4 cup fresh basil leaves; 3 tbsp olive oil; 2 tbsp balsamic glaze; Salt and black pepper to taste

low · Vegetarian · 22 min · Serves 4

Juicy portobello caps loaded with fresh mozzarella, tomato, and basil then broiled until bubbly. A 20-minute vegetarian dinner that feels like something from a restaurant.

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Ingredients

• 4 large portobello mushroom caps
• 8 oz fresh mozzarella, sliced
• 2 large roma tomatoes, sliced
• 1/4 cup fresh basil leaves
• 3 tbsp olive oil
• 2 tbsp balsamic glaze
• Salt and black pepper to taste

Method

1. Preheat broiler to high. Line a baking sheet with foil. 2. Wipe portobello caps clean with a damp paper towel. Remove stems and scrape out gills with a spoon. 3. Brush both sides of each cap with olive oil and season with salt and pepper. Place gill-side up on prepared baking sheet. 4. Broil 5 minutes until caps start to soften and release their liquid. Carefully drain excess liquid from each cap. 5. Divide sliced tomatoes and fresh mozzarella among the caps. Season with salt and pepper. 6. Broil 5 to 7 minutes more until cheese is melted and lightly browned. 7. Remove from oven, scatter fresh basil over each cap, drizzle with balsamic glaze, and serve immediately.