Caprese Stuffed Portobello Mushrooms Recipe
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 8 Servings
Ingredients
- 8 portobello mushrooms, gills and stems removed
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 cup Victoria Fra Diavolo Sauce
- 2 cups shredded low-moisture whole milk mozzarella
- 1 ½ cups cherry tomatoes, halved
- ¼ cup fresh basil leaves
- Crushed red pepper flakes, for garnish
- Balsamic glaze, for garnish
Directions
- Preheat oven to 375° and line a rimmed baking sheet with parchment paper. Place the mushrooms, stem-side-up, on a prepared baking sheet. Drizzle with the olive oil, and season with salt and pepper, to taste.
- Spoon roughly 2 tablespoons Victoria Fra Diavolo Sauce evenly into mushrooms. Top evenly with 2 tablespoons of mozzarella and tomatoes.
- Bake until the mushrooms are tender and the cheese is melted, about 15-20 minutes.
- Garnish with the basil leaves and crushed red pepper flakes. Drizzle with the balsamic glaze and enjoy.
