Caprese Stuffed Portabella

A delicious and healthy treat! I am a mushroom lover and stuffed portabellas are a weakness. But don't feel bad this is all fresh ingredients and great for you. I make these up for dinner, they are quick and easy.

3 to 4 large portobello mushroom caps, gills removed

cherry tomatoes, halved

shredded or fresh mozzarella

fresh basil

olive oil 

Heat oven to 400 degrees.

Line a baking sheet with foil for easy clean up.

Brush the caps and rims with olive oil on each mushroom.

Slice cherry 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 flavors come together.

Place cheese on the bottom of the mushroom cap, spoon on the tomato basil mixture and bake until cheese melts and mushrooms are cooked, about 8 mintues.