4 large portabella mushroom caps, gills removed
1 pint grape tomatoes, halved
2 cups shredded or fresh mozzarella
4-5 large basil leaves
1 tbsp olive oil
1 tbsp balsamic glaze
Servings: 4
1 Heat oven to 400°F.
2 Line a baking sheet with foil for easy cleanup.
3 Brush portabella caps lightly with olive oil.
4 Slice tomatoes in half, place in a bowl, drizzle with olive oil, add chopped basil, salt, and pepper. Let sit for a few minutes to let the flavors meld.
5 Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture, and bake until cheese is melted and mushrooms are cooked through–about 15-20 minutes.
6 Drizzle balsamic glaze as desired.
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