Roasted Portobello Caps with Fresh Tomato, Basil, and Melted Mozzarella

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Portobello Caps with Fresh Tomato, Basil, and Melted Mozzarella

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Caps with Fresh Tomato, Basil, and Melted Mozzarella

Enjoy a vibrant dish featuring robust roasted portobello caps crowned with juicy tomato slices, aromatic fresh basil, and a blanket of melty part-skim mozzarella paired with a protein-boosting chickpea topping. This meal delivers a balanced fusion of savory flavors and textures perfect for any time of day.

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NUTRITION

438kcal
Protein
36.2g
Fat
18.1g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

2 caps Portobello Mushrooms (160g)

1 medium Fresh Tomato (123g)

10 leaves Fresh Basil

3 oz Part-Skim Fresh Mozzarella (85g)

1/2 cup Cooked Chickpeas (125g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Clean the portobello mushroom caps by gently wiping them with a damp cloth. Remove the stems if desired.

  • 3

    Place the mushroom caps on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and season with salt and pepper.

  • 4

    Roast the mushrooms in the preheated oven for 15-20 minutes until tender.

  • 5

    While the mushrooms roast, slice the fresh tomato and tear the basil leaves.

  • 6

    Once the mushrooms are roasted, remove them from the oven and arrange the tomato slices on top of each cap.

  • 7

    Evenly distribute the part-skim mozzarella over the tomato-topped mushrooms.

  • 8

    Return the mushrooms to the oven for an additional 5 minutes or until the mozzarella is melted and bubbly.

  • 9

    Plate the mushrooms and garnish with fresh basil leaves. Top with a serving of cooked chickpeas for an extra boost of protein.

  • 10

    Serve immediately and enjoy your nutritious, savory meal.

Roasted Portobello Caps with Fresh Tomato, Basil, and Melted Mozzarella

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Portobello Caps with Fresh Tomato, Basil, and Melted Mozzarella

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Caps with Fresh Tomato, Basil, and Melted Mozzarella

Enjoy a vibrant dish featuring robust roasted portobello caps crowned with juicy tomato slices, aromatic fresh basil, and a blanket of melty part-skim mozzarella paired with a protein-boosting chickpea topping. This meal delivers a balanced fusion of savory flavors and textures perfect for any time of day.

NUTRITION

438kcal
Protein
36.2g
Fat
18.1g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

2 caps Portobello Mushrooms (160g)

1 medium Fresh Tomato (123g)

10 leaves Fresh Basil

3 oz Part-Skim Fresh Mozzarella (85g)

1/2 cup Cooked Chickpeas (125g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Clean the portobello mushroom caps by gently wiping them with a damp cloth. Remove the stems if desired.

  • 3

    Place the mushroom caps on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and season with salt and pepper.

  • 4

    Roast the mushrooms in the preheated oven for 15-20 minutes until tender.

  • 5

    While the mushrooms roast, slice the fresh tomato and tear the basil leaves.

  • 6

    Once the mushrooms are roasted, remove them from the oven and arrange the tomato slices on top of each cap.

  • 7

    Evenly distribute the part-skim mozzarella over the tomato-topped mushrooms.

  • 8

    Return the mushrooms to the oven for an additional 5 minutes or until the mozzarella is melted and bubbly.

  • 9

    Plate the mushrooms and garnish with fresh basil leaves. Top with a serving of cooked chickpeas for an extra boost of protein.

  • 10

    Serve immediately and enjoy your nutritious, savory meal.