Stuffed Portobello Mushrooms with Tomato and Basil recipe

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Ingredients

6 large portobello mushrooms
½ cup olive oil
½ cup finely chopped fresh basil
2 tablespoons minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon olive oil, or as needed
2 large tomatoes, sliced 1/4-inch thick
12 slices mozzarella cheese

Nutrition Info

321.7 calories
carbohydrate: 4.4 g
cholesterol: 35.8 mg
fat: 27.9 g
fiber: 0.8 g
protein: 14.3 g
saturatedFat: 8.3 g
servingSize: -
sodium: 544.2 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Remove mushroom stems and reserve caps. Chop stems finely and place in a bowl.

  3. Add 1/2 cup olive oil, basil, garlic, salt, and pepper to mushroom stems and mix well.

  4. Brush mushroom caps with 1 teaspoon olive oil. Place in a large baking dish with undersides of caps facing up. Spread 1 tablespoon basil mixture over caps. Place 1 tomato slice on top of each cap.

  5. Bake in the preheated oven for 20 minutes.

  6. Remove from the oven, leaving oven on. Top mushrooms with mozzarella cheese slices. Return to the oven and bake until cheese is completely melted over mushroom caps, about 5 minutes more.

Recipe Yield

6 servings

Recipe Note

Quick, easy, and so delicious! I like to serve mine with farfalle and pesto, but you can serve with any pasta of your choice.

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