Caprese Stuffed Portobello Mushrooms

Name: Caprese Stuffed Portobello Mushrooms
Total time: 40 min
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 medium clove garlic, minced; ½ teaspoon salt, divided; ½ teaspoon ground pepper, divided; 4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip); 1 cup halved cherry tomatoes; ½ cup fresh mozzarella pearls, drained and patted dry; ½ cup thinly sliced fresh basil; 2 teaspoons best-quality balsamic vinegar

4.8

(8)

www.eatingwell.com

Your recipes

Total: 40 minutes

Author : Carolyn Casner

Ingredients

Remove All · Remove Spices · Remove Staples

3 tablespoons extra-virgin olive oil, divided1 medium clove garlic, minced½ teaspoon salt, divided½ teaspoon ground pepper, divided4 portobello mushrooms (about 14 ounces), stems and gills removed (see Tip)1 cup halved cherry tomatoes½ cup fresh mozzarella pearls, drained and patted dry½ cup thinly sliced fresh basil2 teaspoons best-quality balsamic vinegar

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 400 degrees F.

Step 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.

Step 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.