Ingredients
- 4 large portobello mushroom caps, stems and gills removed
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella, or 4 oz fresh mozzarella, sliced
- 1/4 cup chopped fresh basil
- 2 tbsp olive oil
- salt and black pepper, to taste
Directions
- Preheat the oven to 400°F and line a baking sheet with foil or parchment paper.
- Brush the mushroom caps with 1 tbsp olive oil and place them gill-side up on the baking sheet.
- Toss the tomatoes and basil with the remaining oil and season with salt and pepper.
- Divide the mozzarella among the mushroom caps and top with the tomato mixture.
- Bake for 15-20 minutes, until the mushrooms are tender and the cheese is melted. Serve hot.