Almost everyone I know loves Italian food, and I do as well. However I don’t eat a lot of pasta. On the weekends I like to make more simple meals which often end up being meals just for me. Saturday morning is our downtown farmer’s market and I often have a bag of fresh fruit and veggies to eat. Right now there are tomatoes everywhere, and I’m happy to indulge.
10 large portobello mushroom caps, gills and stems removed
3 Roma Tomatoes, diced (Feel free to use whatever you have onhand – about 1.5 cups worth of diced or halved tomatoes)
8 oz Fresh mozzarella, thinly sliced
1/4 cup olive oil
1/4 cup basil, minced
Salt and Pepper
Optional – Balsamic glaze
Spoon the tomato mixture into each mushroom, dividing equally, and pop them into the oven. They’ll cook for about 8-9 minutes. The cheese will be melted but still a bit firm when done. Top with a little of the balsamic glaze. I often skip it just to save on calories and sugar consumption since I’m trying to lose weight. I served these for lunch with a side salad which made to a great meal! They’d also make great appetizers or a side dish. This took about 25 minutes to make, including bake time.