YOUR SOLIN GENERATED RECIPE
Roasted Portobello Mushroom Caps with Fresh Tomato, Basil, and Melty Mozzarella
Savor the earthy flavors of roasted Portobello mushrooms crowned with juicy fresh tomato slices, fragrant basil, and a generous melt of part-skim mozzarella. Finished with a drizzle of olive oil, this dish is both satisfying and visually appealing, perfect for any meal of the day.
INGREDIENTS
2 Portobello Mushroom Caps (200g total)
1 medium Fresh Tomato (123g)
10g Fresh Basil Leaves
4 ounces Part-Skim Mozzarella Cheese
1 tablespoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F.
Gently clean the Portobello mushroom caps with a damp paper towel and remove the stems.
Place the mushroom caps on a baking sheet, gill side up, and lightly brush them with a small amount of olive oil.
Roast the mushrooms in the preheated oven for about 10 minutes.
While mushrooms are roasting, slice the fresh tomato into rounds and tear the basil leaves into smaller pieces.
After 10 minutes, remove the mushrooms from the oven and layer slices of mozzarella cheese over each cap.
Top the cheese with tomato slices and basil leaves.
Drizzle the remaining olive oil over the assembled mushrooms and return to the oven for an additional 5 minutes, or until the cheese is just melted.
Serve immediately and enjoy your savory, nutritious dish.