Caprese Style Portobellos

• Vegetarian
• Gluten free

• Produce

  • 1 Basil, fresh
  • 1 Cherry tomatoes
  • 1 Portobello mushroom caps, large

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 Mozzarella

Found on prouditaliancook.com

Ingredients

• large portobello mushroom caps, gills removed
• cherry tomatoes, halved
• shredded or fresh mozzarella ( although Ive tried both I prefer the dryer shredded version for this because of the moisture factor seeping out)
• fresh basil
• olive oil

Directions

• Heat oven to 400 degrees.
• Line a baking sheet with foil for easy clean up.
• Brush the caps and rims with olive oil on each mushroom.
• Slice cherry or grape tomatoes in half, place in a bowl, drizzle with olive oil, add chopped basil, salt and pepper. Let it sit for a few minutes to let the flavors meld.
• Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake until cheese melts and mushrooms are cooked but not overcooked.