Mr. Food: Caprese Stuffed Portobellos

Here’s a meatless meal idea that’s actually pretty “meaty.” You see, when you cook portobello mushrooms they almost taste like steak, which makes them great for anyone who’s a little wary of going meatless. Plus, our Caprese Stuffed Portobellos feature a complementary combo of tomatoes, cheese, and balsamic glaze. All in all, this is one tasty idea!

What You’ll Need

  • 4 tablespoons butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 4 large portabello mushrooms, stems removed and cleaned
  • 3 plum tomatoes, cut into 12 slices
  • 1 (8-ounce) ball fresh mozzarella cheese, cut into 8 slices
  • Fresh basil for garnish
  • Balsamic glaze for drizzling
  • Black pepper for sprinkling

What to Do

  1. Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
  2. In a small bowl, combine butter, garlic powder, and salt; mix well. Brush both sides of mushrooms with butter mixture and place on baking sheet. Bake 8 minutes or until soft.
  3. Arrange tomato and cheese slices in an overlapping pattern on mushrooms. Return to oven and heat 2 to 3 minutes, or until cheese is slightly melted.
  4. Top with basil and a drizzle of balsamic glaze, sprinkle with black pepper, and serve.