Caprese Stuffed Portobellos



  • 4 large Portobello Mushrooms, stem removed, washed and dried
  • 4 fresh mozzarella cheese slices, sliced thinly
  • 1 medium tomatoes, sliced thinly
  • ¼ cup balsamic vinegar
  • Fresh basil to garnish


  1. Preheat oven to broil settings on high heat. Arrange oven shelf to the middle of your oven.
  2. Brush the bottoms of each mushroom with olive oil and place them side down.
  3. Fill each mushroom with the mozzarella slices and tomatoes, and broil until cheese has melted.
  4. To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.


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