Gotta love some stuffed portobello mushrooms, especially if they keep you on the lean and mean side of life. They are so hearty and delicious and very versatile!
Start by preheating your oven to 350 deg F
- 2 Portobello mushrooms
- 2 small vine ripened tomatoes
- 1 tsp oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes
- 1 cup of low fat shredded mozzarella
- 1/4 tsp balsamic vinegar
Scrape your mushrooms out until you are left with the shell, spray very lightly on both sides with olive oil and bake in the oven for 5 minutes on each side for a total of 10 minutes.
Remove from the oven, drain any liquid and set aside to rest.
Slice your tomatoes and layer them inside each mushroom, season with salt, pepper and oregano and top with the grated mozzarella cheese. Add the red pepper flakes and bake in the oven for aprox 5-8 minutes (until cheese is melted) and then I like placing it under the broiler so that they get a bit of color on top (2-3 minutes).
Place on your plate and drizzle 1/4 tsp of balsamic vinegar
Hope you enjoy them as much as I did 🙂