Caprese Stuffed Portobello Mushrooms

Ingredients

• Mushrooms

  Portabella, raw

  2 mushroom, whole or 168g

• Garlic

  Raw

  1 cloves, minced or 3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tomatoes

  Orange, raw

  1 tomato or 111g

• Mozzarella cheese

  Part skim milk

  4 oz or 113g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Balsamic vinegar

  1 tsp or 5g

Directions

1. Preheat the oven to 200C/400F degrees.
2. Remove the dark gills from the underside of the mushroom caps by scraping them off using the edge of a teaspoon.
3. In a small bowl, mix the garlic with the olive oil.
4. Brush the garlic oil all over the mushrooms.
5. Place the mushrooms on a baking sheet or in a baking dish.
6. Layer the mozzarella, tomatoes and basil into the mushroom caps and season with the salt and pepper.
7. Bake for 10-12 minutes until the mushrooms are cooked and the cheese has melted.
8. Serve immediately.
9. Source: ketovegetarianrecipes.com/caprese-stuffed-portobello-mushrooms-keto/

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