Margherita Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup shredded mozzarella cheese
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper, to taste
• Balsamic glaze for drizzling (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Using a spoon, gently scrape the gills out of the mushroom caps and discard them.
3. Brush both sides of the mushrooms with olive oil and season the inside with salt and pepper. Place them gill-side down on the prepared baking sheet.
4. Bake in the preheated oven for about 5 minutes to release some of their moisture.
5. While the mushrooms are baking, heat a small pan over medium heat and sauté the minced garlic until fragrant, about 1 minute.
6. Add the cherry tomatoes to the pan and cook for another 2-3 minutes until slightly softened. Remove from heat and set aside.
7. After the mushrooms have baked, remove them from the oven, flip them over so they are gill-side up, and divide the sautéed tomatoes and garlic evenly among the mushroom caps.
8. Sprinkle the shredded mozzarella cheese over the tomatoes in each mushroom cap.
9. Return the mushrooms to the oven and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly.
10. Once done, remove from the oven and immediately top with fresh chopped basil.
11. If desired, drizzle with balsamic glaze for an added layer of flavor.
12. Serve warm as a delightful vegetarian main course or appetizer.

Nutrition Facts:

Each stuffed portobello mushroom is approximately:
Calories: 190
Protein: 12g
Fat: 10g
Carbohydrates: 14g
Fiber: 3g
Sugar: 6g
Sodium: 250mg

Cooking Tips:

• For extra flavor, consider adding a sprinkle of parmesan cheese on top before baking.
• Use a variety of tomatoes for a burst of color and flavor.
• These mushrooms are best served fresh, but can be reheated in an oven for a few minutes if necessary.

Conclusion:

This Margherita Stuffed Portobello Mushrooms recipe offers a perfect blend of savory cheese, fresh tomatoes, and aromatic basil packed into juicy portobello caps. A beautiful and satisfying dish that celebrates the essence of simple, fresh ingredients.