Roasted Portobello with Fresh Tomato, Basil, and Melty Mozzarella

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

Roasted Portobello with Fresh Tomato, Basil, and Melty Mozzarella

YOUR SOLIN GENERATED RECIPE

Roasted Portobello with Fresh Tomato, Basil, and Melty Mozzarella

Enjoy the rustic charm of a roasted Portobello cap generously topped with succulent, sliced fresh tomato, aromatic basil, and luxuriously melty part-skim mozzarella. Finished with a drizzle of extra virgin olive oil, this dish marries rich textures with bright, fresh flavors, making it a satisfying meal at any time of day.

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NUTRITION

443kcal
Protein
39.1g
Fat
24.5g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (~120g)

1 medium Fresh Tomato (~123g)

1 bunch Fresh Basil (~5g)

5 oz Part-Skim Fresh Mozzarella (~140g)

1 tsp Extra Virgin Olive Oil (~4.5g)

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PREPARATION

  • 1

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

  • 2

    Gently clean the portobello mushroom cap using a damp cloth to remove any dirt. Remove the stem if desired.

  • 3

    Place the mushroom cap on a baking sheet, gill side up. Drizzle a little olive oil over the cap and season lightly with salt and pepper if desired.

  • 4

    Roast the mushroom in the preheated oven for about 12-15 minutes until tender.

  • 5

    While the mushroom is roasting, slice the fresh tomato and tear the fresh basil leaves.

  • 6

    Once roasted, remove the mushroom from the oven and top it with an even layer of sliced tomato.

  • 7

    Generously add the part-skim mozzarella on top of the tomato layer, then sprinkle with fresh basil.

  • 8

    Return the assembled dish to the oven for an additional 3-5 minutes or until the mozzarella is melty and slightly browned.

  • 9

    Finish with an additional light drizzle of extra virgin olive oil before serving.

Roasted Portobello with Fresh Tomato, Basil, and Melty Mozzarella

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

Roasted Portobello with Fresh Tomato, Basil, and Melty Mozzarella

YOUR SOLIN GENERATED RECIPE

Roasted Portobello with Fresh Tomato, Basil, and Melty Mozzarella

Enjoy the rustic charm of a roasted Portobello cap generously topped with succulent, sliced fresh tomato, aromatic basil, and luxuriously melty part-skim mozzarella. Finished with a drizzle of extra virgin olive oil, this dish marries rich textures with bright, fresh flavors, making it a satisfying meal at any time of day.

NUTRITION

443kcal
Protein
39.1g
Fat
24.5g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (~120g)

1 medium Fresh Tomato (~123g)

1 bunch Fresh Basil (~5g)

5 oz Part-Skim Fresh Mozzarella (~140g)

1 tsp Extra Virgin Olive Oil (~4.5g)

PREPARATION

  • 1

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

  • 2

    Gently clean the portobello mushroom cap using a damp cloth to remove any dirt. Remove the stem if desired.

  • 3

    Place the mushroom cap on a baking sheet, gill side up. Drizzle a little olive oil over the cap and season lightly with salt and pepper if desired.

  • 4

    Roast the mushroom in the preheated oven for about 12-15 minutes until tender.

  • 5

    While the mushroom is roasting, slice the fresh tomato and tear the fresh basil leaves.

  • 6

    Once roasted, remove the mushroom from the oven and top it with an even layer of sliced tomato.

  • 7

    Generously add the part-skim mozzarella on top of the tomato layer, then sprinkle with fresh basil.

  • 8

    Return the assembled dish to the oven for an additional 3-5 minutes or until the mozzarella is melty and slightly browned.

  • 9

    Finish with an additional light drizzle of extra virgin olive oil before serving.