Caprese Stuffed Portobello Mushrooms

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Mushrooms

  Shiitake, raw

  4 mushroom or 76g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Balsamic vinegar

  2 tsp or 11g

• Cherry tomatoes

  Red, ripe, raw, year round average

  149g

Directions

1. Preheat oven to 400 degrees F.
2. Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
3. Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with 1/2 teaspoon vinegar and serve.
4. (source: https://www.eatingwell.com/recipe/265847/caprese-stuffed-portobello-mushrooms/)

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