Description
This delicious baked portobello mushroom cap is topped with mozzarella, tomatoes, olives, and fresh basil for a delightful vegetarian dish.
Ingredients
Scale
- 1 large portobello mushroom cap (stem and gills removed)
- ½ tablespoon olive oil (divided)
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon kosher salt
- ½ cup shredded mozzarella cheese (divided)
- 1 small tomato (sliced)
- 1 teaspoon sliced black olives
- 2 tablespoons chopped fresh basil (divided)
Instructions
- Heat the oven to 375°F (190°C).
- Place the portobello mushroom cap on a baking sheet and brush the top lightly with 1 teaspoon of olive oil. Bake for 5 minutes to help release moisture and lightly crisp the surface.
- Remove the mushroom from the oven and flip it over. Drizzle the inside with the remaining olive oil and season with oregano, red pepper flakes, and salt.
- Sprinkle half of the mozzarella inside the mushroom cap. Top with tomato slices, black olives, and some of the chopped basil.
- Add the remaining mozzarella over the toppings. If the mushroom is very large, you can add a little extra cheese.
- Return the mushroom to the oven and bake for 20 minutes, until the cheese is melted and lightly browned.
- Remove from the oven and garnish with the remaining fresh basil. Serve warm.
Notes
- This dish can be served as a main course or as a side.
- Customize with different toppings such as spinach or other vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom cap
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg