Quick, easy, and so delicious! I like to serve mine with farfalle and pesto, but you can serve with any pasta of your choice.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Remove mushroom stems and reserve caps. Chop stems finely and place in a bowl.

  • Add 1/2 cup olive oil, basil, garlic, salt, and pepper to mushroom stems and mix well.

  • Brush mushroom caps with 1 teaspoon olive oil. Place in a large baking dish with undersides of caps facing up. Spread 1 tablespoon basil mixture over caps. Place 1 tomato slice on top of each cap.

  • Bake in the preheated oven for 20 minutes.

  • Remove from the oven, leaving oven on. Top mushrooms with mozzarella cheese slices. Return to the oven and bake until cheese is completely melted over mushroom caps, about 5 minutes more.

Nutrition Facts

322 calories; protein 14.3g; carbohydrates 4.4g; fat 27.9g; cholesterol 35.8mg; sodium 544.2mg. Full Nutrition
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