Roasted Caprese Portobello Mushrooms
These Roasted Caprese Portobello Mushrooms are a delicious meatless option whether it's for lunch or a light dinner. Large portobello mushroom caps are seasoned and topped with marinara, fresh mozzarella cheese and basil. Serves 4 in about 25 to 30 minutes.
Ingredients
- 4 large portobello mushrooms (wiped clean and de-stemmed)
- kosher salt
- freshly ground black pepper
- 1/2 cup marinara (or use store bought)
- 8 ounces fresh mozzarella (sliced)
- fresh basil leaves
- red pepper flakes (for serving (optional))
Instructions
- 1
Preheat your oven to 400℉ (or 200℃).
- 2
Place the prepared, de-stemmed mushrooms (stem-side facing up) onto a wire rack that is set into a rimmed metal baking sheet.
- 3
Season each cap with a small pinch of salt and pepper. Spoon and spread the marinara into the middle and underneath the lip of each mushroom. Top each one with a couple slices of fresh mozzarella and bake for 18 to 20 minutes or until the cheese is melted and the sauce is bubbling.
- 4
Serve immediately and top with fresh basil and red pepper flakes for some kick.
- 5
To make this a complete meal, serve them with a small green side salad.
Cook it from the original
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