How To Make Caprese Stuffed Portobello Mushrooms Recipe
Juicy mushrooms stuffed with fresh mozzarella, herbaceous pesto, and juicy cherry tomatoes.
Serves:
Ingredients
- 4 large portobello mushrooms, stems and gills removed
- 8 oz fresh mozzarella, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup basil pesto
- Salt and pepper, to taste
- Olive oil, for drizzling
- Balsamic glaze, for drizzling
Instructions
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Preheat the oven to 400F.
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Place the mushrooms on a baking sheet and sprinkle them with salt and pepper.
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Spread 1-2 tablespoons of pesto inside each mushroom.
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Top each mushroom with slices of fresh mozzarella and cherry tomato halves.
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Drizzle the mushrooms with olive oil and bake for 20-25 minutes until the cheese melts and the mushrooms are tender.
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Drizzle with balsamic glaze and serve hot.
Nutrition
- Calories : 276kcal
- Total Fat : 22g
- Saturated Fat : 7g
- Cholesterol : 32mg
- Sodium : 515mg
- Total Carbohydrates : 8g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 12g
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