Roasted Portobello Caps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
3 tablespoons balsamic vinegar 1 tablespoon olive oil 1 teaspoon minced garlic1/2 teaspoon basil 1/2 teaspoon pepper 1/8 teaspoon salt 1/4 cup shredded mozzerella cheese 6 tomato slices 2 large portobello mushroom caps
Combine first six ingredients in a bowl and whisk briskly. In a separate dish, pour mixture over mushroom caps. Cover and chill for 1 hour, turn at least 1-2 times. After the hour, remove mushrooms from marinade and discard marinade.
Spray a metal cooking sheet with cooking oil and place mushroom caps gills down on sheet. Place in oven preheated to 450°. Cook for ten minutes and turn once.
Remove mushrooms from oven. Place 3 tomatos on the gill side of each cap. Top with mozzerella cheese and a dash of basil. Return to oven until cheese melts.
Remove from oven and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user DASKA814.
Spray a metal cooking sheet with cooking oil and place mushroom caps gills down on sheet. Place in oven preheated to 450°. Cook for ten minutes and turn once.
Remove mushrooms from oven. Place 3 tomatos on the gill side of each cap. Top with mozzerella cheese and a dash of basil. Return to oven until cheese melts.
Remove from oven and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user DASKA814.
Nutritional Info Amount Per Serving
- Calories: 156.3
- Total Fat: 9.5 g
- Cholesterol: 8.2 mg
- Sodium: 388.3 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.8 g
- Protein: 6.8 g
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