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Mozzarella Portabellas

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Just a note: This recipe originally appeared as a guest post on Jersey Girl Cooks.  I have now posted the recipe here as well for archiving purposes. My original teaser post is below and the recipe is underneath it. Make sure you check out Jersey Girl Cooks, too; Lisa has a ton of great recipes!

Happy Friday, everyone!  I am guest posting today over at Jersey Girl Cooks.  Lisa is an amazing blogger who has taught me so much over the last few months as I have been working to get my blog up and running.  Her recipes are wonderfully creative and delicious, and family-friendly and easy, too!   You can check out this page on her site to get to know her a bit more.

I came up with the recipe for these mozzarella portabellas just by combining some ingredients and flavors that my family really loves, and they were so delicious, both Things and DH now keep asking me to make them again and again!  Head on over to Jersey Girl Cooks to read the full post!

Mozzarella Portabellas

Print Recipe
Recipe Author: Kristin
Super-simple yet delicious recipe for a portabella mushroom stuffed with mozzarella, tomato, and basil
CourseEntree
CuisineAmerican
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4

Ingredients

  • 4 portabella mushroom caps
  • 2 tablespoons olive oil
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt (or more to taste)
  • 1 large tomato (sliced into 4 slices)
  • 4 slices fresh mozzarella
  • 4 basil leaves

Instructions

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

Nutrition

Calories: 171kcal | Carbohydrates: 5g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 259mg | Potassium: 400mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9.4% | Vitamin C: 5.1% | Calcium: 14.9% | Iron: 2.6%
Tried this recipe?Mention @dizzybusyandhungry or tag #dizzybusyandhungry!
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Enjoy!
Kristin -
 

 

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Reader Interactions

Comments

  1. barbara

    January 3, 2018 at 5:33 pm

    making this tonight. family doesn’t want fresh tomatoes they want a tomato sauce, with fresh mozzarella. I think it will turn out good either way

    Reply

  2. Stephanie Pass

    June 9, 2014 at 6:20 pm

    Boy, these portabellas look absolutely delicious! I’m not a big fresh tomato fan, but I bet it might be pretty good with sun dried tomatoes instead. The next time I’m at the super nice gourmet grocery store, I’m picking up the ingredients to make this.

    Reply

    • Kristin

      July 24, 2013 at 6:29 pm

      Thanks! They were so easy and Thing 2 has requested them again several times since I made them, so they will definitely become a regular dish in our house!

      Reply

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