Caprese Stuffed Portobello Mushrooms

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Caprese Stuffed Portobello Mushrooms

Caprese Stuffed Portobello Mushrooms

 

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yields: 2 Servings

Ingredients:

  • 2 large (5-inch) Portobello mushrooms, stem and gills removed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pint grape and yellow pear tomatoes, halved
  • 4 ounces fresh mozzarella, cubed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Balsamic vinegar, to drizzle
  • 4 sprigs of fresh basil, chiffonade

 

Preparation:

Preheat oven to 400 degrees F.  Line a rimmed backing sheet with parchment paper. Brush each mushroom with the extra-virgin olive oil.

Caprese Stuffed Portobello Mushrooms

In a glass bowl, toss the tomatoes, cheese, sea salt, freshly ground black pepper and the remaining extra-virgin olive oil.

Caprese Stuffed Portobello Mushrooms  Caprese Stuffed Portobello Mushrooms

Divide the tomato and cheese mixture among the two mushrooms, filling the caps.

Caprese Stuffed Portobello Mushrooms

Place the stuffed mushrooms on the parchment paper lined baking sheet and bake for 10 minutes or until the cheese and tomatoes are browned.

Caprese Stuffed Portobello Mushrooms

Place cooked mushroom on serving plate, drizzle with balsamic vinegar and sprinkle with the basil.

Caprese Stuffed Portobello Mushrooms

 

Tools Used:

 

 

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Caprese Stuffed Portobello Mushrooms

Caprese Stuffed Portobello Mushrooms
  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 Servings
  • Category: Appetizer
  • Cuisine: Italian

Ingredients

  • 2 large (5-inch) Portobello mushrooms, stem and gills removed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pint grape and yellow pear tomatoes, halved
  • 4 ounces fresh mozzarella, cubed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Balsamic vinegar, to drizzle
  • 4 sprigs of fresh basil, chiffonade

Instructions

Preheat oven to 400 degrees F.

Line a rimmed backing sheet with parchment paper. Brush each mushroom with the extra-virgin olive oil.

In a glass bowl, toss the tomatoes, cheese, sea salt, freshly ground black pepper and the remaining extra-virgin olive oil.

Divide the tomato and cheese mixture among the two mushrooms, filling the caps.

Place the stuffed mushrooms on the parchment paper lined baking sheet and bake for 10 minutes or until the cheese and tomatoes are browned.

Place cooked mushroom on serving plate, drizzle with balsamic vinegar and sprinkle with the basil.

Nutrition

  • Serving Size: 2
  • Calories: 262
  • Sugar: 3g
  • Sodium: 814mg
  • Fat: 17.3g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 9.7g
  • Fiber: 2.5g
  • Protein: 20.1g
  • Cholesterol: 30mg

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