Tomato and Mozzarella Portabella

Ingredients

• Mushrooms

  Portabella, raw

  4 mushroom, whole or 336g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 tsp or 6g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Mozzarella cheese

  Part skim milk

  4 oz or 113g

• Basil

  Fresh

  4 leaf, whole or 2g

Directions

1. Preheat the oven to 425°F.
2. Remove the stems from the mushrooms and wipe them with a damp cloth to remove dirt.
3. In a small bowl, combine olive oil, garlic powder, and salt.
4. Brush the olive oil mixture onto the tops of the mushroom caps.
5. Place the mushrooms on a baking sheet, gill side down, and bake for 15 minutes.
6. Remove the mushrooms from the oven and flip them so the gill side is facing up.
7. Place one tomato slice on each cap, then top with mozzarella cheese.
8. Place back in the oven and bake for another 5 minutes, until the cheese is hot and melted.
9. Remove from the oven, garnish each mushroom with a fresh basil leaf, and serve.

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