Recipe for Stuffed Portobello Mushroom Caps
Ingredients:
6 large Portobello mushroom caps, stems and gills removed
½ pint grape tomatoes, washed, dried, and cut in half
6 oz. fresh or shredded mozzarella cheese
3 tbsp. extra virgin olive oil
½ cup fresh or bottled pesto*
Sea salt and black pepper
Garnish (optional):
Aged balsamic vinegar or glaze
Tip: To prepare the mushroom caps, gently remove stems by hand. Then scoop out the gills with a spoon and discard. This will give you more room to add your toppings. It will also remove any residual grit.
Directions:
1. Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
2. With a pastry brush, brush olive oil on outside of each mushroom cap, and around the interior and edges. Place oiled caps on prepared baking sheet and evenly divide the mozzarella cheese between them.
Top each cap with grape tomatoes and drizzle with pesto. Sprinkle with salt and black pepper, to taste.
3. Place baking sheet in preheated oven and bake for approximately 15 minutes or until cheese is melted.
4. Remove from heat and drizzle with aged balsamic vinegar or a thicker glaze, if desired. Serve immediately.
Additional Info:
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4-6
Enjoy these quick & easy to make stuffed portobello mushroom caps!
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