YOUR SOLIN GENERATED RECIPE
Roasted Portobello Caps with Fresh Tomato, Melted Mozzarella, and Basil
Savor the rich and earthy flavors of roasted Portobello mushrooms topped with juicy, fresh tomato slices, perfectly melted mozzarella, and fragrant basil. A simple yet satisfying dish that combines savory umami with a bright, refreshing twist.
INGREDIENTS
2 Portobello mushrooms (approx. 240g total)
1 medium fresh tomato (approx. 123g)
4 ounces fresh mozzarella (approx. 113g)
5 fresh basil leaves
1 teaspoon olive oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Clean the Portobello mushrooms by gently wiping with a damp cloth. Remove the stems if desired, and place the caps on a lightly oiled baking sheet, gill side up.
Drizzle the mushrooms with olive oil and season with salt and pepper.
Roast the mushrooms in the preheated oven for 10-12 minutes until they begin to soften.
Remove the mushrooms from the oven and top each cap with slices of fresh tomato.
Evenly distribute the fresh mozzarella over the tomato and mushrooms.
Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the mozzarella melts and becomes bubbly.
Garnish with fresh basil leaves before serving.