Caprese Stuffed Portobellos

Meaty portobello caps stand in for bread in this baked take on caprese salad — melted mozzarella, ripe tomato, and fresh basil in every bite.

Ingredients

• 4 large portobello mushroom caps, stems removed
• 2 tablespoons olive oil, plus more for brushing
• Salt and pepper, to taste
• 2 tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic glaze

Instructions

1. Prep the mushrooms
   Preheat the oven to 400°F. Brush the portobello caps with olive oil and season with salt and pepper.
2. Pre-bake
   Place gill-side down on a baking sheet and bake for 10 minutes to release excess moisture.
3. Fill
   Flip the mushrooms, top each with tomato slices and mozzarella.
4. Bake
   Bake another 10-12 minutes until the cheese is melted and bubbly.
5. Finish
   Top with fresh basil and a drizzle of balsamic glaze before serving.