Caprese Stuffed Portobellos
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Here's a meatless meal idea that's actually pretty "meaty." You see, when you cook portobello mushrooms they almost taste like steak, which makes them great for anyone who's a little wary of going meatless. Plus, our Caprese Stuffed Portobellos feature a complementary combo of tomatoes, cheese, and balsamic glaze. All in all, this is one tasty idea!
What You'll Need
- 4 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 4 large portabello mushrooms, stems removed and cleaned
- 3 plum tomatoes, cut into 12 slices
- 1 (8-ounce) ball fresh mozzarella cheese, cut into 8 slices
- Fresh basil for garnish
- Balsamic glaze for drizzling
- Black pepper for sprinkling
What to Do
- Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
- In a small bowl, combine butter, garlic powder, and salt; mix well. Brush both sides of mushrooms with butter mixture and place on baking sheet. Bake 8 minutes or until soft.
- Arrange tomato and cheese slices in an overlapping pattern on mushrooms. Return to oven and heat 2 to 3 minutes, or until cheese is slightly melted.
- Top with basil and a drizzle of balsamic glaze, sprinkle with black pepper, and serve.