This is such a delightful recipe. It is perfect for the main course or as a side dish. A fresh green salad goes nicely with it as well as grilled chicken. 

 

It is easy enough to make on the weekdays, and the leftovers are perfect for lunch. 

 

Yield 4 servings

 

4 portobellos, wiped clean and stems and gills removed

3 Tbsp olive oil

Salt and pepper 

2 cloves garlic, minced

1 cup fresh mozzarella cheese, sliced or chopped

2-3 medium-sized tomatoes, chopped into ½ -inch pieces

¼ cup Kalamata olives, rinsed

½ cup fresh basil, chiffonade 

½ cup balsamic vinegar

2 Tbsp honey

 

Preheat oven to 400˚F


In a small bowl, add the oil, garlic, a pinch of salt, and a pinch of pepper.
 Brush the mixture all over the mushrooms.


Transfer mushrooms to a rimmed baking sheet and bake for 8 minutes.

Remove mushrooms from the oven and remove some of the moisture from the mushrooms by pressing them gently with a paper towel. Place the cheese, tomatoes, and olives inside each mushroom cap. Season with salt and pepper.


Bake for 12 minutes, or until cheese is completely melted. 

 

While the mushrooms are baking, make the balsamic glaze by heating a small pot on medium heat. Add the balsamic and honey. Simmer for 10 minutes or until thickened. 

 

Once the cheese has melted remove the mushrooms from the oven and place them on a serving platter. Top the mushrooms with fresh basil, drizzle with balsamic glaze and serve.

 

Just Salt It, and enjoy!