Caprese Stuffed Portobello Mushrooms
Ingredients
(2) Portobello mushrooms, stems removed & rinsed
About 2 cups fresh spinach, sauteed
3/4 cup grape medley tomatoes, halved
8-10 mozzarella balls, halved
Salt Sisters Charmanes Bread Dip Seasoning (sold in store)
Black Peppercorn Olive Oil
Neapolitan Herb Balsamic
Fresh basil
Instructions
1. Preheat oven to 350 degrees
2. Remove the stems of the mushrooms and thoroughly rinse
3. Place mushroom caps upside down in a shallow baking dish (smooth side on dish), add some water to the baking dish & bake for about 15 minutes
4. In a medium frying pan, drizzle Black Peppercorn Oil & add spinach. Saute until wilted then push aside. In the same frying pan, add halved grape tomatoes & saute until softened
5. In a small bowl, mix the spinach, tomatoes & halved mozzarella balls together. Remove the mushroom caps from the oven & fill them with the mixture. Sprinkle with Charmanes Bread Dip Seasoning & bake for another 10-12 minutes or until mushrooms are fork tender.
6. Remove from the oven, drizzle with Neapolitan Herb Balsamic & top with fresh basil
Enjoy!