Roasted Caprese Portobello Mushrooms

These Roasted Caprese Portobello Mushrooms are a delicious meatless option whether it's for lunch or a light dinner. Large portobello mushroom caps are seasoned and topped with marinara, fresh mozzarella cheese and basil. Serves 4 in about 25 to 30 minutes.

Course easy

Cuisine American, Italian

Keyword caprese, marinara, meatless, mozzarella, pizza, portobello mushrooms

Prep Time 10

Cook Time 15

Additional Time 5

Total Time 30

Servings servings

Calories 196

Author Laurie McNamara

Equipment

Checkered Chef Baking Sheet and Rack Set - Aluminum Cookie Sheet/Half Sheet Pan for Baking with Stainless Steel Oven Safe Cooling Rack

Ingredients

4 large portobello mushrooms wiped clean and de-stemmed
kosher salt
freshly ground black pepper
1/2 cup marinara or use store bought
8 ounces fresh mozzarella sliced
fresh basil leaves
red pepper flakes for serving (optional)

US Customary - Metric

Instructions

Preheat your oven to 400℉ (or 200℃).
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