Caprese Style Portobellos Recipe 485

CAPRESE STUFFED PORTOBELLO MUSHROOMS

Caprese Stuffed Portobello Mushrooms image

We've taken the key ingredients of the popular caprese salad--tomatoes, fresh mozzarella and basil--and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.

Provided by Carolyn Casner

Categories Healthy Portobello Mushroom Recipes

Time 40m

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 medium clove garlic, minced
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)
1 cup halved cherry tomatoes
½ cup fresh mozzarella pearls, drained and patted dry
½ cup thinly sliced fresh basil
2 teaspoons best-quality balsamic vinegar

Steps:

Preheat oven to 400 degrees F.
Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with 1/2 teaspoon vinegar and serve.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 6.3 g, Cholesterol 5 mg, Fat 16 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 4.4 g, Sodium 313.3 mg, Sugar 3.9 g

CAPRESE STYLE PORTOBELLOS RECIPE - (4.8/5)

Caprese Style Portobellos Recipe - (4.8/5) image

Provided by junerodgers

Number Of Ingredients 5

Ingredients

Large portobello mushroom caps, gills removed
Cherry tomatoes, halved
Shredded or fresh mozzarella
Fresh basil
Olive oil

Steps:

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.

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