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Ingredients
- 8 large portobello mushrooms, stems removed
- 1 clove garlic, mashed
- 4 tablespoons olive oil
- 8 slices mozzarella cheese, each approximately 1/4 inch thick
- 1 large tomato, peeled and diced
- 1 teaspoon sea salt
- 1/3 cup coarsely chopped fresh basil
Preparation
Step 1
Preheat oven to 425 degrees. Lightly coat surface of baking sheet with cooking spray. Arrange mushrooms, gill side up, on baking sheet.
Saute garlic in olive oil in a small skillet over medium-high heat 3 minutes, or until garlic is golden brown. Remove garlic and discard. Brush mushrooms with olive oil.
Bake 5 minutes or until mushrooms are lightly browned and slightly crisped on top.
Place a slice of cheese on top of each mushroom. Divide diced tomatoes among mushrooms, mounding on top of cheese. Sprinkle tomatoes with salt and basil. Return to oven 3 minutes more, or until cheese is melted and bubbling.