Caprese Stuffed Portobello Mushrooms

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.

2. 2

   Remove the mushroom stems and scrape out the gills. Set the mushrooms, cap side down, on a wire rack over the prepared baking sheet.

3. 3

   Bake in the preheated oven until the mushrooms release their liquid, about 15 minutes. Meanwhile, whisk the olive oil and minced garlic together; season with salt and pepper.

4. 4

   Remove the mushrooms and drain off the liquid. Flip the mushrooms over and return them to the baking sheet. Place one slice of fresh mozzarella into each mushroom cavity. Lightly drizzle the olive oil mixture over the cheese.

5. 5

   Preheat the broiler and position a rack about 6 inches from the heat source.

6. 6

   Broil the mushrooms until the cheese is golden, about 5 minutes.

7. 7

   Place the tomatoes in a bowl. Cut the remaining mozzarella into cubes and mix with the tomatoes. Spoon the tomato mixture evenly into the mushroom caps; top with basil and drizzle with balsamic glaze.

• Calories 142.31 kcal — Moderate 7%
• Protein 6.79 g — Moderate 14%
• Carbohydrate 4.89 g 2%
• Total Fat 10.75 g — Moderate 14%
• Saturated Fat 4.99 g ▲ High 25%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 18.9 mg — Moderate 6%
• Sodium 124.48 mg — Moderate 5%
• Dietary Fiber 0.77 g ⌄ Low Source 3%
• Total Sugars 1.42 g --
• Added Sugars 0.3 g ⌄ Low Source 1%
• Calcium 185.63 mg — Moderate 14%
• Iron 0.59 mg ⌄ Low Source 3%
• Potassium 33.17 mg ⌄ Low Source 1%
• Vitamin A 39.87 mcg ⌄ Low Source 4%
• Vitamin C 1.72 mg ⌄ Low Source 2%
• Vitamin D 0.01 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄