Roasted Caprese Portobello Mushrooms

Simply Scratch

Ready in: 30 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Vegetarian
Gluten Free

Ingredients

  • freshly ground black pepper
    Produce
  • fresh basil leaves
    Produce;Spices and Seasonings
  • 8 ounces fresh mozzarella, sliced
    Cheese
  • kosher salt
    Spices and Seasonings
  • 1/2 cup marinara
    Pasta and Rice
  • 4 large portobello mushrooms, wiped clean and de-stemmed
    Produce

Steps

  • Preheat your oven to 40
  • Place the prepared, de-stemmed mushrooms (stem-side facing up) onto a wire rack that is set into a rimmed metal baking sheet.Season each cap with a small pinch of salt and pepper. Spoon and spread the marinara into the middle and underneath the lip of each mushroom. Top each one with a couple slices of fresh mozzarella and bake for 18 to 20 minutes or until the cheese is melted and the sauce is bubbling.
  • Serve immediately and top with fresh basil and red pepper flakes for some kick. To make this a complete meal, serve them with a small green side salad.

Nutrition

  • Calories: 219.05  cal  (10.95%)
  • Fat: 13.25  g  (20.38%)
  • Saturated Fat: 7.54  g  (47.1%)
  • Carbohydrates: 10.64  g  (3.55%)
  • Sugar: 7.11  g  (7.91%)
  • Cholesterol: 44.79  mg  (14.93%)
  • Sodium: 720.31  mg  (31.32%)
  • Protein: 15.49  g  (30.98%)
  • Vitamin C: 97.3  mg  (117.94%)
  • Vitamin A: 2855.08  IU  (57.1%)
  • Selenium: 25.4  µg  (36.28%)
  • Phosphorus: 318.84  mg  (31.88%)
  • Calcium: 298.39  mg  (29.84%)
  • Vitamin B3: 4.86  mg  (24.32%)
  • Vitamin B12: 1.33  µg  (22.25%)
  • Vitamin B2: 0.35  mg  (20.78%)
  • Vitamin B6: 0.39  mg  (19.6%)
  • Potassium: 607.82  mg  (17.37%)
  • Folate: 65.21  µg  (16.3%)
  • Zinc: 2.35  mg  (15.67%)
  • Copper: 0.3  mg  (14.78%)
  • Vitamin B5: 1.37  mg  (13.69%)
  • Fiber: 3.12  g  (12.47%)
  • Vitamin E: 1.74  mg  (11.58%)
  • Manganese: 0.19  mg  (9.66%)
  • Vitamin B1: 0.11  mg  (7.61%)
  • Iron: 1.15  mg  (6.38%)
  • Magnesium: 25.26  mg  (6.32%)
  • Vitamin K: 6.33  µg  (6.03%)
  • Vitamin D: 0.48  µg  (3.19%)

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