Servings: 1
Calories: 119kcal
Ingredients
- 1 portabella mushroom cap large
- 1 tsp fresh garlic crushed
- ½ cup fresh tomatoes
- ½ cup fresh mozzarella cheese
- 1 tbsp fresh basil
- extra virgin olive oil drizzle
- balsamic vinegar drizzle
Instructions
- Preheat oven to 350 degrees F.
- Gently wipe the outer cap of the mushroom with a clean, damp towel or paper towel.
- Gently scrape the brown gills from the inside of the mushroom cap.
- Brush the inside with garlic and a drizzle of EVOO.
- Bake the mushroom in the oven for roughly 8 – 10 minutes until garlic becomes fragrant.
- Remove the mushroom from the oven and add tomatoes and mozzarella.
- Return to the oven until the cheese begins to melt, roughly 10 – 15 minutes.
- Remove from the oven and add fresh basil and a drizzle of balsamic vinegar.
- Enjoy!
Notes
Chef Note: You don’t have to remove the gills, but I find the texture to be a little wonky, and they tend to make everything you add to the mushroom turn brown. I prefer to keep the tomatoes and cheese vibrantly colorful rather than a muddy brown!
Nutrition
Calories: 119kcal | Fat: 6.5g | Protein: 9g | Carbohydrates: 7.7g
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