Stuffed Portobello Caps

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.

Ingredients

  • 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

Method

Step 1

Preheat oven to 400F (200 C). Line a baking sheet with aluminum foil.

Step 2

Brush portobello caps and rims with olive oil on each mushroom.

Step 3

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.

Step 4

Place shredded mozzarella cheese in the bottom of portobello caps. Spoon tomato mixture over.

Step 5

Bake in preheated oven until cheese melts and portobello mushrooms are cooked. Serve stuffed portobello caps hot.

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