Insalata Caprese Stuffed Portabella Mushrooms
Course: Side Dish
Cuisine: Italian
Keyword: caprese, mushroom
Servings: 1
Calories: 119kcal
- 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
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!
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!
Calories: 119kcal | Fat: 6.5g | Protein: 9g | Carbohydrates: 7.7g