Ingredients
2
2 servings
- •2 large portobello mushroom caps
- •½ cup diced tomatoes
- •2 tablespoons balsamic vinegar
- •1 tablespoon olive oil
- •1 tablespoon chopped fresh basil
- •2 cloves garlic, chopped
- •1 pinch dried parsley, or to taste
- •1 pinch red pepper flakes, or to taste
- •4 ounces shredded pepperjack cheese
- •4 ounces shredded mozzarella cheese
- •2 tablespoons sliced black olives, or to taste (Optional)
- •1 tablespoon Italian-style seasoned bread crumbs, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Place mushrooms in a baking dish.
- Cook and stir tomatoes, balsamic vinegar, olive oil, basil, garlic, parsley, and red pepper flakes in a large skillet over medium heat until heated through, 5 to 10 minutes.
- Top each mushroom with 1/2 of the tomato mixture. Sprinkle pepperjack cheese and mozzarella cheese on top of tomato mixture; top with black olives and bread crumbs.
- Bake in the preheated oven until golden brown and crispy, about 25 minutes.
Nutritional Facts
Per 2 servings
- Calories: 477
- Carbohydrate: 12g
- Fat: 35g
- Fiber: 1g
- Protein: 27g
- Sugar: 4g
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