Bruschetta Stuffed Portobello Mushrooms

• portions: 3 servings

Ingrédients

3 large portobello mushrooms, stems removed

Spray of extra-virgin olive oil

sea salt and freshly ground pepper

.5 cup ripe cherry tomatoes, quartered

.5 cup freshly shredded mozzarella

1 fresh garlic clove, minced

1 tsps extra-virgin olive oil

handful of finely chopped fresh basil leaves

Drizzle balsamic glaze

Instructions

Preheat your oven to 400 degrees f. and place the mushrooms on a parchment paper-lined sheet pan. Spritz lightly with oil of your choice and sprinkle with sea salt and pepper.

Roast for 8-10 minutes, or just until they begin to soften.

Meanwhile, in a medium bowl, combine your chopped tomatoes, mozzarella, garlic, oil, and chopped basil.

Once the mushrooms are finished roasting, drain or pat dry any moisture that forms inside the caps.

Fill/stuff each mushroom with your bruschetta mixture.

Return to the oven and continue to bake for about 8-10 minutes, or just until the cheese is melted.

Enjoy!