Stuffed Portobello Caps
- Yield: 4
- Servings: 2-4
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
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Stuffed portobello caps. This recipe belongs to Italian cuisine. Tomato and mozzarella cheese stuffed mushroom caps baked in an oven.
- 4 large portobello mushrooms, stems removed
- 6-8 cherry tomatoes, cut into halves
- 1 cup (250 g) shredded mozzarella cheese
- freshly chopped basil
- olive oil
- salt and freshly ground black pepper,to taste
Preheat the oven to 400F (200 C). Line a baking sheet with aluminum foil.
Brush portobello caps and rims with olive oil on each mushroom.
In a mixing bowl, place halved tomatoes, then drizzle with olive oil, season with salt and black pepper and sprinkle with chopped basil. Set aside for a few minutes.
Place shredded mozzarella cheese in the bottom of portobello caps. Spoon tomato mixture over.
Bake in preheated oven until cheese melts and portobello mushrooms are cooked. Serve stuffed portobello caps hot.