Tomato and Mozzarella Stuffed Portobello Mushrooms

fresh mozzarella

🥗Healthier: low-fat mozzarella

💰Cheaper: shredded mozzarella

Shredded mozzarella is often less expensive and still melts well.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is usually more affordable and adds a tangy flavor.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Dried basil is a cost-effective alternative that can still provide flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Grated pecorino is often less expensive and has a similar flavor profile.

Clean the portobello mushrooms with a slightly wet rag and remove the stems.

Use a spoon to remove the gills from the mushrooms if desired for more stuffing space.

Prepare a baking sheet and wipe it down with olive oil using a paper towel.

Chop tomatoes in moderate dice, removing seeds and excess juice.

Chop garlic and make a paste with coarse kosher salt.

Chop red onion and add it to the bowl with the tomatoes.

Mix the tomato salad with olive oil, balsamic vinegar, salt, and pepper.

Dab excess water from the mushrooms with a paper towel.

Fill the mushrooms with the tomato salad mixture.

Bake the stuffed mushrooms for about 5 minutes.

Layer sliced mozzarella on top of the mushrooms and drizzle with olive oil.

Broil the mushrooms for a few minutes until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens