|Just Add Mushrooms|
I adapted it from a couple recipes. You can use whatever mozzarella cheese you have on hand. I used Ciliegene mozzarella (means cherry size) as I always keep some form of cherry sized mozzarella as well as cherry tomatoes on hand for a quick snack. There is not really exact measurements, you can add as much or as little as you want. Think of it as making a pizza, you do not have to be exact with your ingredients. You can use whatever you have on hand as well, like onions and garlic.
- Portobello Mushrooms - how many you plan to cook. I made only one
- Handful Cherry or Grape Tomatoes
- Handful Ciliegene Mozzarella - or grated mozzarella or slices fresh mozzarella
- Olive Oil or Avocado Oil - enough to coat mushrooms/tomatoes
- Worcestershire Sauce - couple splashes
- Balsamic Vinegar and Fresh Basil to garnish
- Preheat oven to 375.
- Remove the stem and the "gills" from the mushrooms.
- Brush both front and back with olive oil (I used avocado oil as that is my go to).
- Brush both front and back with a small drizzle of worcestershire sauce.
- Sprinkle both sides with salt and pepper.
- Place on a pan sprayed with cooking spray.
- Cut a handful of cherry/grape tomatoes in half.
- Toss tomatoes in oil, worcestershire sauce, salt and pepper.
- Add the tomatoes to the pan next to the mushrooms.
Note: You do not have to roast the tomatoes. You can add them later with the cheese. I just happen to love roasted tomatoes.
- Cook for 10 minutes.
- While the mushrooms and tomatoes are cooking, prep your cheese.
- If you didn't roast the tomatoes, go ahead and slice them now. Toss in the oil, worcestershire, salt, and pepper.
- I cut the "cherry" mozzarella balls in half. You can use grated mozzarella, or if you have a large fresh mozzarella, just cut in slices. There are not rules here.
- Remove the mushrooms and tomatoes from the oven.
- Add the cheese (and tomatoes if you didn't roast them).
- Place the mushrooms in the oven and Broil them for about 2-4 minutes for the cheese to heat up or melt. Fresh mozzarella doesn't melt the same as grated mozzarella. You just want it to be warm and creamy.
- Remove from oven and drizzle with balsamic vinegar. I used Nonna Pia's Balsamic Glaze with is more of a reduction because it's what I had in my pantry. A little of the goes a long way. Use whatever balsamic you have.
- Garnish with basil and serve immediately.