1 cup tomato, chopped
1/4 cup (1 oz.) part skim mozzarella cheese, shredded
1 tsp. olive oil
1 clove garlic, crushed
1 Tbs. black pepper
4 lg. Portobello mushroom caps (5 inches each)
2 Tbs. balsamic vinegar
2 tsp. fresh parsley, minced
-- Preheat oven to 400 degrees Farhenheit.
-- Combine tomato, cheese, olive oil, garlic, parsley, pepper and half of the balsamic vinegar (2 Tbs.) in a small bowl.
-- Remove mushroom stems, dice and add to stuffing mixture.
-- Continue to remove gills from underside of mushroom by using the side of a spoon and scraping them out.
-- Combine 1/2 teaspoon oil, lemon juice and the rest of the balsamic vinegar in a small bowl, brush over both sides of mushroom caps.
-- Place the mushroom caps, undersides facing down, in a large baking dish coated with cooking spray and bake for 10 minutes.
-- Flip mushrooms over and spoon 1/4 tomato mixture into each mushroom cap and top each with 1/4 of the mozzarella cheese.
-- Place back in oven and bake another 10 minutes until cheese is melted and mushrooms are tender.
Makes four servings.
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