Stuffed Portobello Mushrooms with Tomato and Basil
Share recipe
Description
Quick, easy, and so delicious! I like to serve mine with farfalle and pesto, but you can serve with any pasta of your choice.
Ingredients
- 6 large portobello mushrooms
- ½ cup olive oil
- ½ cup finely chopped fresh basil
- 2 tablespoons minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon olive oil, or as needed
- 2 large tomatoes, sliced 1/4-inch thick
- 12 slices mozzarella cheese
Directions
- 1. Preheat the oven to 375 degrees F (190 degrees C).
- 2. Remove mushroom stems and reserve caps. Chop stems finely and place in a bowl.
- 3. Add 1/2 cup olive oil, basil, garlic, salt, and pepper to mushroom stems and mix well.
- 4. Brush mushroom caps with 1 teaspoon olive oil. Place in a large baking dish with undersides of caps facing up. Spread 1 tablespoon basil mixture over caps. Place 1 tomato slice on top of each cap.
- 5. Bake in the preheated oven for 20 minutes.
- 6. Remove from the oven, leaving oven on. Top mushrooms with mozzarella cheese slices. Return to the oven and bake until cheese is completely melted over mushroom caps, about 5 minutes more.
Nutrition Facts
serving: 6 servings
calories: 321.7 kcal
carbohydrates: 4.4 g
protein: 14.3 g
saturated fat: 8.3 g
cholesterol: 35.8 mg
sodium: 544.2 mg
fiber: 0.8 g
sugar: 2.2 g
Categories