Caprese Stuffed Portobello Mushrooms

Ingredients

• 1 portobello mushroom cap (large, gills removed)
• 2 cherry tomatoes (halved)
• 1 ½ tbsp mozzarella (shredded)
• ½ tsp fresh basil
• ½ tsp olive oil
• 0.2 cloves garlic (chopped)

Instructions

1. Heat oven to 400 degrees.
2. Line a baking sheet with foil for easy cleanup.
3. Brush the caps and rims with olive oil on each mushroom and sprinkle with chopped garlic.
4. 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.
5. Place your cheese on the bottom of the mushroom cap, spoon on the tomato-basil mixture, and bake until cheese melts and the mushrooms are cooked but not overcooked.

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