Updated on January 25, 2022
4 stuffed mushroom capsJump to Nutrition Facts
2 (6 ounce) packages (2-pack) portobello mushroom caps
2 tablespoons extra-virgin olive oil
2 cups shredded mozzarella cheese
1 pint cherry or grape tomatoes, halved
2 cloves garlic, minced
2 tablespoons thinly sliced fresh basil
kosher salt to taste
1 tablespoon balsamic glaze, or to taste
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Remove gills from each mushroom cap and place on the prepared baking sheet. Brush insides with olive oil. Fill with mozzarella cheese and top with tomatoes. Scatter garlic and basil over top and season with salt.
- Bake in the preheated oven until mushrooms are tender and cheese is melted, about 25 minutes.
- Drizzle with balsamic glaze and serve.
Nutrition Facts (per serving)
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