

Stuffed Portobello Mushrooms with Mozzarella
Ingredients:
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4 large Portobello mushroom caps
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 small tomato, diced (or cherry tomatoes halved)
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1/2 cup chopped spinach (optional)
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Salt and pepper to taste
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1 teaspoon dried Italian herbs or basil
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1 cup shredded or sliced mozzarella cheese
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Fresh basil or parsley for garnish (optional)

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Preheat oven to 400°F (200°C).
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Clean mushrooms by gently wiping with a damp paper towel. Remove stems and gently scrape out the gills with a spoon if desired.
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Brush mushrooms with olive oil on both sides and place them on a baking sheet, cap side down.
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Sauté garlic in a bit of olive oil for 1-2 minutes, then add diced tomatoes and optional spinach. Cook until soft. Season with salt, pepper, and herbs.
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Spoon the tomato mixture into the mushroom caps evenly.
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Top generously with shredded or sliced mozzarella.
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Bake in the oven for 15–20 minutes, or until cheese is bubbly and golden.
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Garnish with fresh basil or parsley if you like. Serve warm!