Caprese Stuffed Portobello Mushrooms

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Basil, fresh
  • 1 Garlic clove
  • 2 Portobello mushrooms, large
  • 1/2 cup Spinach
  • 1 cup Tomatoes

• Condiments

  • 2 tsp Balsamic vinegar

• Baking & Spices

  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 oz Mozzarella cheese, fresh part-skim

Found on skinnyms.com

Description

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 1 garlic clove, minced
• 2 large portobello mushrooms, stems and insides removed
• 1/4 teaspoon Kosher salt
• 1/2 cup spinach
• 1 cup tomatoes, diced
• 2 ounces fresh part-skim mozzarella cheese
• 2 teaspoons balsamic vinegar
• 1 tablespoon fresh basil, chopped

Directions

• Preheat oven to 350 degrees F.
• Combine two tablespoons olive oil and clove of minced garlic in a small bowl. Brush mixture on inside and outside of portabella mushrooms. Sprinkle with salt.
• In sauté pan, heat remaining olive oil on medium heat. Sauté spinach until wilted. Spoon half the spinach into each mushroom, and top with diced tomato followed by mozzarella.
• Place filled mushrooms on cookie sheet sprayed with nonstick cooking spray. Bake for 15 to 20 minutes until cheese is melted and beginning to bubble. Mushrooms should be soft. Drizzle with balsamic vinegar and sprinkle with chopped basil.