Ingredients

The following ingredients have 4 Servings
  • 6 large portabello mushroom caps
  • 1 tomato (diced)
  • 1 cup cubed mozzarella cheese
  • 1/2 cup prepared pesto
  • 2 TB olive oil (divided)
  • 1 TB balsamic vinegar
  • 1/2 tsp minced garlic
  • Pinch of salt
  • Pinch of black pepper

Instruction

  • Preheat oven to 400 degrees.
  • In a small bowl, combine the tomatoes, balsamic vinegar, garlic, 1 teaspoon of the olive oil, salt and pepper. Stir and let rest at room temperature while preparing the mushrooms.
  • Wash and pat dry the mushroom caps. Gently scrape the inside of the mushrooms. Brush both sides lightly with the remaining olive oil.
  • Flip the mushrooms so the smooth side is down on a wire rack over a baking pan. Evenly spoon the marinated tomato mixture into each mushroom. Top with cheese cubes.
  • Position oven rack into top position. Bake for about 10 minutes, until the cheese is melted and the mushrooms are firm-tender. Broil for 1 - 2 minutes to toast the cheese if desired.
  • Remove from oven, and spoon pesto over the top of each mushroom.