Caprese Stuffed Portobello Mushrooms

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Portobello Mushrooms

  Mushrooms - Melissa's

  1 medium mushroom or 17g

• Nutritional Yeast

  Braggd

  1 servings or 10g

• Balsamic vinegar

  ½ tbsp or 8g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Shredded Mozzarella Cheese

  Happy Farms - Low Moisture, Part Skim - Aldi

  ¼ cup or 28g

Directions

1. In a large resealable bag or shallow dish, mix all the marinade ingredients. Add the mushrooms and gently toss to coat. Marinate for 10 minutes, flipping once. Heat the grill or grill pan to medium high heat. Make sure your grill grates are clean. Oil the grates right before cooking. In a medium bowl, mix the fresh mozzarella, tomatoes, 1 tablespoon of basil and vinegar. Season with salt and pepper to taste. Remove the mushrooms from the marinade and place them on the hot grill, stems side down. Cook for about 4-5 minutes. Flip the mushrooms and cook on the other side for about 5 to 6 minutes or until the mushrooms are heated through and tender. To fill the mushrooms with ease, you may want to remove the mushrooms from the grill and place them on a plate or sheet pan. Fill each portobello mushroom with the caprese salad and close the grill lid to allow the heat to melt the cheese. If using a grill pan, cover the grill pan with a large lid (from a pan/pot) or place the grill pan under a pre-heated broiler for a few minutes or until the cheese melts. Remove from the grill (or broiler), Drizzle with balsamic glaze and garnish with the remaining 1 tablespoon of basil. Serve immediately.

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