Stuffed Portobello Caps

• Vegetarian
• Gluten free

• Produce

  • 1 Basil
  • 6 Cherry tomatoes, halves
  • 4 Portobello mushrooms, large

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 cup Mozzarella cheese

Found on magicskillet.com

Description

Ingredients

• 4 large portobello mushrooms,stems removed
• 6-8 cherry tomatoes,cut into halves
• 1 cup (250 g) shredded mozzarella cheese
• freshly chopped basil
• olive oil
• salt and freshly ground black pepper,to taste

Directions

• Preheat oven to 400F (200 C). Line a baking sheet with aluminum foil.
• Brush portobello caps and rims with olive oil on each mushroom.
• In a mixing bowl,place halved tomatoes,then drizzle with olive oil,season with salt and black pepper and sprinkle with chopped basil. Set aside for a few minutes.
• Place shredded mozzarella cheese in the bottom of portobello caps. Spoon tomato mixture over.
• Bake in preheated oven until cheese melts and portobello mushrooms are cooked. Serve stuffed portobello caps hot.