Ingredients

The following ingredients have 4 Servings
  • 4 Portobello Mushrooms
  • 1 tablespoon of olive oil
  • 1/2 cup of onions, chopped
  • 2 garlic cloves, minced
  • 1 pint grape tomatoes, halved
  • 1 whole yellow bell pepper, cubed {roasted, skin & seeds removed}
  • 2 cups of fresh spinach
  • salt & pepper
  • 3 tablespoons of balsamic vinegar
  • 2 cups of shredded mozzarella cheese

Instruction

  • Preheat oven to 400.
  • Heat a medium saute pan to medium high heat.
  • Add olive oil and onions to pan, saute for 2-3 minutes or until translucent.
  • Add garlic and saute for 30 seconds.
  • Next add grape tomatoes, saute for 3-4 minutes or until tomatoes start to burst. Stirring occasionally.
  • Add in spinach and roasted yellow peppers. Saute for 2-3 minutes until spinach is wilted.
  • Add in balsamic vinegar and saute for 2-3 minutes until all the flavors are combined.
  • On a baking sheet, place portobello mushrooms bottom side up on sheet with stems removed.
  • Place 1/2 cup of mozzarella cheese in each mushroom cap and top with balsamic vegetable mixture.
  • Bake for 10-12 minutes or until cheese is melted.