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Ingredients
- 6 large Portobello mushroom caps, stems and gills removed
- 3 T. extra virgin olive oil
- 6 oz. fresh or shredded mozzarella cheese
- ½ pint grape tomatoes, washed, dried, and cut in half
- ½ c. fresh or bottled pesto
- Salt and pepper, to taste
Mediterranean – Inspired Stuffed Portobello Mushrooms
Here is a warm and satisfying twist on a classic Caprese salad. Fresh basil doesn’t hold up well to heat, so…