Caprese-Stuffed Roasted Portobellos

I recently grabbed some portobellos from the store in hopes that I would be inspired to do something with them. After looking through my refrigerator, I ended up making this easy recipe for caprese-stuffed roasted portobellos. I drizzled some really good balsamic vinegar on top right before serving, along with some extra basil. My husband and I both loved these mushrooms and wished I had made more, and we thought they paired nicely with a simple salad and some crusty bread.

Caprese Stuffed Roasted Portobellos

Ingredients:

• A handful of grape tomatoes, sliced into thirds
• Olive oil, to taste
• Fresh basil chopped, to taste (more for garnish)
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 2 portobello mushrooms, stems & gills removed
• Mozzarella, shredded, to taste
• Really good balsamic vinegar, to taste

How to Make Caprese Stuffed Roasted Portobellos

Preheat the oven to 400 degrees. Line a baking sheet with foil, then coat it with cooking spray.

Slice the grape tomatoes into thirds and place them into a bowl. Add a bit of olive oil, freshly chopped basil, minced garlic, sea salt, and freshly cracked pepper, to taste. Stir to coat evenly, then set aside for flavors to mingle for a few minutes.

Remove the gills from the inside of the mushrooms with a spoon, then rub a bit of olive oil on the inside and outside of each portobello. Season with sea salt and freshly cracked pepper, to taste. Sprinkle with the mozzarella cheese, to taste. Top each mushroom with the tomato mixture.

Place into the oven and roast for 15-20 minutes. Remove from the oven and let them cool for a few minutes.

Place onto a serving plate, then sprinkle with a bit more freshly chopped basil and some really good balsamic vinegar. Serve immediately. Enjoy.

Caprese Stuffed Roasted Portobellos

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Course: Main

Cuisine: Italian

Servings: 2

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• A handful of grape tomatoes sliced into thirds
• Olive oil to taste
• Fresh basil chopped, to taste (more for garnish)
• 1 clove of garlic minced
• Sea salt and freshly cracked pepper to taste
• 2 portobello mushrooms stems & gills removed
• Mozzarella shredded, to taste
• Really good balsamic vinegar to taste

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with foil, then coat it with cooking spray.
• Slice the grape tomatoes into thirds and place them into a bowl. Add a bit of olive oil, freshly chopped basil, minced garlic, sea salt, and freshly cracked pepper, to taste. Stir to coat evenly, then set aside for flavors to mingle for a few minutes.
• Remove the gills from the inside of the mushrooms with a spoon, then rub a bit of olive oil on the inside and outside of each portobello. Season with sea salt and freshly cracked pepper, to taste.
• Sprinkle with the mozzarella cheese, to taste. Top each mushroom with the tomato mixture.
• Place into the oven and roast for 15-20 minutes.
• Remove from the oven and let them cool for a few minutes.
• Place onto a serving plate, then sprinkle with a bit more freshly chopped basil and some really good balsamic vinegar. Serve immediately. Enjoy.

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