Caprese Stuffed Portobello Mushrooms
Just the thought of this delicious recipe makes my mouth water.
Servings: 4
Ingredients
- large portobello mushroom caps stems removed
- plum tomatoes sliced
- fresh mozzarella pearls or slices of a bigger piece of mozzarella, you can also use shredded regular mozzarella
- olive oil for brushing
- fresh basil about 1 leaf per mushroom
- balsamic vinegar for drizzling
Instructions
- Heat oven to 450 degrees. Line a baking sheet with parchment paper.
- Brush the caps and rims of each mushroom with olive oil, and place your mushrooms upside down on the baking sheet.
- Place cheese on the bottom of each mushroom cap, add on a few tomato slices, and bake until cheese melts and mushrooms are cooked but not overcooked, about 8-10 minutes.
- Top with shredded basil and a drizzle of balsamic vinegar.
Notes
Weight Watchers Freestyle = 2 Points per serving for 1 depending on cheese used