Portobello Mushroom Melts

[recipebuddys]

Portobello Mushroom Melts


4 Large (3 to 4 Inches Across) Portobello Mushroom Caps Of Similar Size

1 Large Ripe Beefsteak Tomato Of Similar Size To The Mushrooms

4 Slices Of Fontina or Mozzarella Cheese

2 Tablespoons Fresh Basil Pesto

4 Tablespoons Olive Oil

4 Fresh Basil Sprigs As Garnish


Preheat the oven to 375 degrees F. Cut off the stems of each mushroom and set aside for another use. Wipe the mushroom caps with a wet paper towel. Mix together the pesto and olive oil. Place the caps on a lightly oiled baking sheet and brush each cap lightly with some of the pesto oil. Bake the caps for about 20 minutes or until they are tender when pierced with a fork. Slice the tomato into 4 equal slices and place one on each mushroom cap. Brush with a little more of the oil, and bake an additional 10 minutes. Place a slice of cheese on each mushroom stack and bake until melted. Garnish with the fresh basil leaves and serve either warm or at room temperature.

[Heart Ace]

Wow! Portobello mushrooms! i bet this recipe is delicious and healthy as well! Portobello mushrooms is low in sodium and very low in saturated fat and cholesterol..im gonna try recipe someday.. thanks for this post...