Ingredients
- large portobello mushroom caps, gills removed
- cherry tomatoes, halved
- shredded or fresh mozzarella
- fresh basil
- olive oil
Directions
- Heat oven to 400°F.
- Line a baking sheet with foil for easy clean up.
- Brush the caps and rims with olive oil on each mushroom.
- Slice cherry or grape tomatoes in half, place in a bowl, drizzle with olive oil, add chopped basil, salt and pepper. Let it sit for a few minutes to let the flavors meld.
- Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake for 15–20 minutes, until the cheese melts and the mushrooms are tender.