Caprese Stuffed Mushrooms

Caprese (kah-pree-zay) everything is my favourite! Tomato, basil & mozzarella compliment so many dishes, especially these portobello mushroom caps. These can also be made from whole button mushrooms to make as an appetizer for any party!

Ingredients:

Portobello Mushrooms
Ricotta or Soft Mozzarella Cheese
Cherry Tomatoes (any other kind will do)
Spinach (optional)
Fresh Basil (dried will also work)
Clove of Garlic
Balsamic Vinaigrette Dressing
Olive Oil
Black Pepper

Cooking Instructions:

1. Pre-heat oven to 350⁰
2. Rinse mushrooms and remove stems. Brush tops with olive oil and cook stovetop on medium heat 3. until slightly brown. (Be careful not to burn them!) Remove from heat and set in a glass baking   dish.
4. Chop garlic & tomatoes and toss in olive oil stovetop on med-low heat.
5. Mix ricotta cheese or shredded mozzarella with chopped basil, spinach, tomato & garlic.
6. Spoon mixture into mushroom caps and bake for 8-10 min

Pairs nicely with a Mediterranean Salad or Sundried Tomato Pasta!