Portobello Mushroom Pizzas

Ingredients

• 4-6 large portobello mushroom caps, stems removed
• 1/2 cup pesto
• 1 Tablespoon olive oil
• 8 ounces fresh mozzarella, cut into small cubes
• 1 heaping cup cherry tomatoes, quartered (or 2 large diced tomatoes)
• Salt and pepper to taste
• 1/2 cup fresh basil, sliced, for garnish
• 1/4 cup balsamic vinegar reduction (optional)

Instructions

1. 1

   Heat oven to 375°F.

2. 2

   Place an oven-safe wire cooling rack on a rimmed baking sheet. Place portobello mushrooms top-side down on top of the rack. (The wire rack lets moisture drain away from the mushrooms as they cook to prevent any sogginess!)

3. 3

   In a medium mixing bowl, stir together olive oil, mozzarella, tomatoes, salt, and pepper.

4. 4

   Spread a layer of pesto over each mushroom cap.

5. 5

   Divide the cheese and tomato mixture evenly among the mushrooms, gently pressing the mixture into each cap so it stays in place.

6. 6

   Bake mushrooms at 375°F for 20-25 minutes, until cheese is melted and bubbly.

7. 7

   Garnish mushrooms with fresh basil and a drizzle of balsamic vinegar reduction. Serve immediately.