Ingredients

The following ingredients have 4 Servings
  • 4 large whole portobello mushroom caps (wiped clean)
  • 1 cup no-cook pizza sauce
  • 2 cups baby arugula leaves
  • ¼ cup goat cheese crumbles (or mozzarella cheese)
  • ¼ cup portobello stems (sliced)
  • ¼ cup onion (finely chopped)
  • 12 cherry tomatoes (sliced)
  • ¼ cup fresh basil leaves
  • freshly grated parmesan (for topping)
  • balsamic vinegar or balsamic glaze (optional)

Instruction

  • Preheat oven to 400°F.
  • Cut stem off each portobello mushroom cap and remove the gills using a spoon. Save the stems that aren't woody and discard the gills.
  • Lie the caps stem side up on a baking sheet.
  • Fill the center of each mushroom with a quarter of the arugula, ¼ cup of the pizza sauce and 1 tablespoon of goat cheese. Then place 1 tablespoon onion, 1 tablespoon of portobello stems, a quarter of the sliced cherry tomatoes and couple fresh basil leaves on top of each.
  • Bake for 15-20 minutes. Remove from the oven, sprinkle on a little freshly grated Parmesan cheese, top with fresh basil, drizzle with balsamic vinegar and serve.