Baked Portobello Mushrooms With Tomato And Mozzarella
User Reviews
5
Baked Portobello Mushrooms With Tomato And Mozzarella
Description
This recipe begins by cleaning and hollowing out portobello mushrooms, removing stems and gills to create space for filling. The mushrooms are brushed with olive oil and seasoned with salt and pepper before a 10-minute initial bake to soften them. Meanwhile, cherry tomatoes are quartered and mixed with diced red onion, minced garlic, olive oil, balsamic vinegar, and seasoning to form a bruschetta-style topping.
After the mushrooms have baked, excess moisture is blotted away before spreading the tomato mixture evenly on each cap. Fresh slices of mozzarella are arranged on top, then drizzled with more olive oil. The mushrooms return to the oven for about 5 minutes to melt the cheese and meld the flavors. Finally, fresh parsley is chopped and sprinkled over the finished dish just before serving, adding a touch of herbal freshness.
The result is a satisfying vegetarian main or side dish combining tender, juicy mushrooms with bright tomato vinaigrette notes and melted cheese. It pairs well with crusty bread or a green salad.
Ingredients
- 4 large portobello mushrooms
- 4 lices fresh mozzarella
- 1 pint cherry tomato
- 1/2 cup red onion
- 1/4 cup parsley
- 3 cloves garlic
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 Tbsp balsamic vinegar
- 1/4 cup olive oil
Instructions
- Heat oven to 375f and move oven rack to middle.
- Clean portobello mushrooms with a dry paper towel to remove dirt. Remove gills and stem of each mushroom with a metal spoon. Place mushrooms on baking sheet.
- Season each mushroom with half the olive oil, salt, and pepper and place mushroom tray in oven to bake. Set timer for 10 minutes.
- Slice fresh mozzarella into 1/4" pieces. Set aside.
- Cut cherry tomatoes into quarters. Chop a 1/2 cup of red onion. Mince 3 cloves of garlic.
- Combine the tomatoes, onion, and garlic in a mixing bowl. Add 2 Tbsp of olive oil and 2 Tbsp of balsamic vinegar. Add remaining salt and pepper to bowl and stir it all together.
- Remove mushrooms at ten minute mark and dry off the excess moisture with a paper towel. Evenly distribute the bruschetta to each mushroom and top with one slice of the fresh mozzarella.
- Drizzle a tiny bit of oil onto each mushroom and return to oven for 5 more minutes.
- Chop up a 1/4 cup of fresh parsley.
- Remove mushrooms again at 5 minute mark. Move oven rack to highest setting. Turn broiler to high.
- Place mushrooms in oven and broil. Watch that the cheese does not burn. 2-3 minutes should get the cheese nice and bubbly.
- Remove and plate the Portobello mushrooms and top with the fresh parsley. Serve balsamic and extra virgin olive oil on the table for anyone who wants more of either. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Sodium | 350mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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