Mozzarella Stuffed Portobello Mushrooms with Tomato Basil Salsa

Mozzarella Stuffed Portobello Mushrooms with Tomato Basil Salsa

Name: Mozzarella Stuffed Portobello Mushrooms with Tomato Basil Salsa
Total time: 35 min
Ingredients: 4 portobello mushroom caps; 4 teaspoons of olive oil; 4 cloves of garlic, minced; Salt and pepper to taste; 5 slices of fresh mozzarella cheese, divided; 1/2 cup of cherry tomatoes, halved; 2 fresh basil leaves, thinly sliced; Balsamic glaze to taste

Indulge in these delicious mozzarella-stuffed portobello mushrooms, broiled to perfection and topped with a flavorful tomato basil salsa. A delightful appetizer or a delightful accompaniment to any meal.

35 min

easy

4 servings

151kcal

calories

carbohydrates

23mg

cholesterol

11g

fat

fiber

protein

saturated fat

259mg

sodium

sugar

unsaturated fat

Appetizer Dinner Side Dish Italian

Ingredients

4 portobello mushroom caps

4 teaspoons of olive oil

4 cloves of garlic, minced

Salt and pepper to taste

5 slices of fresh mozzarella cheese, divided

1/2 cup of cherry tomatoes, halved

2 fresh basil leaves, thinly sliced

Balsamic glaze to taste

Directions

Step 1

Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.

Step 2

Remove the stems and gills from the mushrooms. Place the mushrooms, cap side facing downward, on a wire rack over the prepared baking sheet.

Step 3

Bake in the preheated oven for about 15 minutes, until the mushrooms have released their liquid. In the meantime, whisk together the olive oil and minced garlic, and season with salt and pepper.

Step 4

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

Step 5

Preheat the broiler and set a rack about 15 centimeters (6 inches) from the heat source.

Step 6

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

Step 7

In a bowl, combine the halved cherry tomatoes and the remaining mozzarella cheese cut into cubes. Spoon the tomato mixture evenly into the mushroom caps, top with basil, and drizzle with balsamic glaze.