Name: Pizza-Style Portabello Mushrooms recipe
Ingredients: 2 large portobello mushroom caps;½ cup diced tomatoes;2 tablespoons balsamic vinegar;1 tablespoon olive oil;1 tablespoon chopped fresh basil;2 cloves garlic, chopped;1 pinch dried parsley, or to taste;1 pinch red pepper flakes, or to taste;4 ounces shredded pepperjack cheese;4 ounces shredded mozzarella cheese;2 tablespoons sliced black olives, or to taste;1 tablespoon Italian-style seasoned bread crumbs, or to taste

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Ingredients

2 large portobello mushroom caps ½ cup diced tomatoes 2 tablespoons balsamic vinegar 1 tablespoon olive oil 1 tablespoon chopped fresh basil 2 cloves garlic, chopped 1 pinch dried parsley, or to taste 1 pinch red pepper flakes, or to taste 4 ounces shredded pepperjack cheese 4 ounces shredded mozzarella cheese 2 tablespoons sliced black olives, or to taste 1 tablespoon Italian-style seasoned bread crumbs, or to taste

Nutrition Info

476.6 calories carbohydrate: 12.4 g cholesterol: 97.2 mg fat: 35.4 g fiber: 1.4 g protein: 27.4 g saturatedFat: 17 g servingSize: - sodium: 844.8 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Place mushrooms in a baking dish.
Cook and stir tomatoes, balsamic vinegar, olive oil, basil, garlic, parsley, and red pepper flakes in a large skillet over medium heat until heated through, 5 to 10 minutes.
Top each mushroom with 1/2 of the tomato mixture. Sprinkle pepperjack cheese and mozzarella cheese on top of tomato mixture, top with black olives and bread crumbs.
Bake in the preheated oven until golden brown and crispy, about 25 minutes.

Recipe Yield

2 servings

Recipe Note

These are to die for if you are a vegetarian, or just love great spicy pizza without all the calories. I stumbled across these prepackaged and decided to make them part of my recipe box because they are so yummy and easy to prepare for family or guests. Portabello mushroom topped with cheese, tomato, spices, black olives and balsamic vinaigrette.

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