Stuffed Portobello Mushrooms with Roasted Tomatoes and Mozzarella
Dairy MAX #QuarantineKitchen Cooking Club- Recipe #2
The star of this recipe Mozzarella
Who’s ready for another test run in the kitchen? This month I decided to choose more simple recipes without a lot of parts to help things, and myself, not feel too overwhelmed. If you are not an avid cook like me, this recipe was super easy, not a lot of time in the kitchen, and actually a lot of fun. And most importantly…TASTY Mozzarella!
Original recipe from Galbani Just like the last recipe of the month post, I will do my best to share how I actually cooked this with my comments in blue. Also, check out the amazing mozzarella from The Mozzarella Company who did sponsor this post and sent me the cheese to cook with!
- 2 Mozzarella Balls (the original recipe called for 4 slices, I LOVE cheese so of course I had more and some to snack on while cooking)
- 2 tsp. olive oil
1 tsp. garlic, minced
4 large portobello mushroom caps (only had 2 large caps, and found baby portobello’s to have fun with too)
2 large tomatoes
2 Tbsp. fresh basil
1/2 tsp. salt
1/2 tsp. pepper
- I also added pesto – no idea how much, maybe half a jar
- Preheat oven to 400 degrees F.
- Slice tomatoes into 3/4 inch slices.
- Place slices and end cuts of tomatoes on a parchment lined baking sheet (coat parchment with non-stick spray). Brush slices with 1 Tbsp. of olive oil, salt & pepper. (didn’t have parchment paper do used tin foil)
- Roast at 400 degrees F. for 15 minutes. Remove and set aside.
- Reduce heat to 350 degrees F.
- Mix olive oil and garlic together in a small bowl. Brush mixture over all four mushroom caps. (forgot to put the garlic in with the oil, so added that to the inside of the mushrooms)
- Place caps on a parchment lined baking pan. Layer it with: one end cut of tomato, one mozzarella cheese slice, then one thick cut roasted tomato slice. (I added the pesto, then the tomato, then as much cheese as possible)
- Sprinkle with chopped basil. Bake at 350 degrees F. for 15 minutes or until cheese is melted nicely.
- A balsamic drizzle is optional. (totally forgot this one was too hungry and it smelled so good to wait))
This recipe was delicious! More so the mozzarella was so creamy and fresh that it melted perfectly and was easy to add to the mushrooms. Make sure to check out The Mozzarella Company to test out some of your own quartine kitchen cheese delights.
Thank you for joining us this month for the Dairy MAX #QuarantineKitchen Cooking Club, and make sure to stay tuned for next month’s recipe!
Adrien Paczosa is a Registered and Licensed Dietitian practicing in Austin, Texas and the surrounding counties.
She is the owner and founder of I Live Well Nutrition her Dietitian practice which started in 2007 and serves clients in the Austin, Texas area in two locations. Fearless Practitioners, the division of her business that offers training to dietitians and wellness professionals.