4 large Portobello mushroom caps, gills removed
12 cherry tomatoes, halved
50g shredded mozzarella (bocconcini can also be used)
¼ fresh basil, chopped
2 tbsp. olive oil
1. Heat oven to 180°C.
2. Line a baking sheet with foil for easy clean up.
3. Brush the caps and rims with olive oil on each mushroom.
4. Slice cherry or grape tomatoes in half, place in a bowl, drizzle with olive oil, add chopped basil, salt and pepper. Let it sit for a few minutes to let the flavours meld.
4. Place your cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake until cheese melts and mushrooms are cooked but not overcooked, about 15-20 minutes.
Remember not to use a lot of cheese. About a tablespoon per mushroom will give you the flavour without all the calories.
You can also add other things to the fillings like finely diced zucchini, eggplant or cooked onions and garlic.