Roasted Portobello Caps
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Roasted Portobello Caps calories by ingredient
Introduction
Roasted portobello caps toped with tomatos and mozzerella cheese Roasted portobello caps toped with tomatos and mozzerella cheeseNumber of Servings: 2
Ingredients
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3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon basil
1/2 teaspoon pepper
1/8 teaspoon salt
1/4 cup shredded mozzerella cheese
6 tomato slices
2 large portobello mushroom caps
Directions
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.