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á-15946

Portobello Mushroom Caps!

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We used two different recipes and was delicious.

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Ingredients

  • 14 14oz 14oz large portobello mushroom caps, gills removed
  • 14 14oz 14oz large portobello mushroom caps, gills removed
  • 14 14oz 14oz large portobello mushroom caps, gills removed
  • cherry tomatoes, halved
  • cherry tomatoes, halved
  • cherry tomatoes, halved
  • shredded or fresh mozzarella
  • shredded or fresh mozzarella
  • shredded or fresh mozzarella
  • fresh basil
  • fresh basil
  • fresh basil
  • olive oil
  • olive oil
  • olive oil
  • 3 3 3 garlic cloves
  • 3 3 3 garlic cloves
  • 3 3 3 garlic cloves

Details

Preparation

Step 1


Heat oven to 400 degrees.
Line a baking sheet with foil for easy clean up.
Brush the caps outside with olive oil on each mushroom.
Combine 2 tablespoons oil, garlic, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl. Using a silicone brush, coat mushrooms inside all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
Slice cherry or grape tomatoes in half, place in a bowl, drizzle with olive oil, add lots chopped basil, salt and pepper. Let it sit for a few minutes to let the flavors meld.
Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake until cheese melts and mushrooms are cooked but not over cooked about 15 mins.

Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos. Using a spoon, scrape off the brown gills from the underside of the mushroom caps. If you prefer, purchase portobello mushroom caps, rather than whole mushrooms. Maybe get the mushroom caps next time to make easier!

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