Stuffed Mozzarella Pizzas
If a fresh Caprese Salad married a pizza, their child would be this stuffed portabello pizzas. No babysitter needed.
Servings 6 mushroom caps
Ingredients
- 6 large Portobello mushroom caps, stems and gills removed
- 3 tbsp. Extra virgin olive oil
- 6 ounces Fresh or shredded mozzarella cheese
- 1/2 Pint Grape tomatoes, washed, dried, and cut in half approx. 24 grape tomatoes
- 1/2 cup Fresh or store bought pesto
- Salt and pepper, to taste
- Aged balsamic vinegar or glaze, to drizzle
Instructions
- 1. Preheat oven to 375 degrees.
- 2. Line a rimmed baking sheet with parchment paper. With a pastry brush, lightly brush olive oil on outside of each mushroom cap, and around the interior and edges. If you're like me, and your hands are clean, you'll probably just rub the oil on with your fingers. Forget the pastry brush. Who needs something else to clean?
- 3. Place oiled caps on lined baking sheet and evenly divide the mozzarella cheese between them. Top each cap with sliced grape tomatoes and drizzle with pesto. Sprinkle with salt and pepper, according to taste.
- 4. Place baking sheet on middle rack of oven and bake for approximately 15 minutes, or until cheese is melted. Remove from heat and drizzle with aged balsamic vinegar or a thicker glaze, if desired. Serve immediately.