5-6portabella mushroom capsabout two-inches in diameter
Extra virgin olive oil
salt and pepperto taste
8ouncesfreshwhole-milk mozzarella
about 5 ounces grape tomatoes
about 1/2-ounce fresh basil leaves
Instructions
Preheat the oven to 350 degrees.
Line a rimmed sheet pan with aluminum foil for easy cleanup and lightly spray it with cooking spray.
Scoop out the insides of each mushroom cap and arrange them, with the insides facing up, on the cooking sheet.
Lightly drizzle the mushroom caps with olive oil and sprinkle with some salt and pepper.
Slice the mozzarella into equal slices—one slice for each mushroom cap—and place one slice into each.
Slice the grape tomatoes in half and place four to five halves on top of the cheese.
Bake for 15 minutes. (You may want to drain the sheet pan if there's too much liquid on the pan, but we didn't bother draining ours, and they were fine.)
Turn the broiler on high for one to three minutes or until the cheese starts to brown slightly.
Remove from the oven and top with the fresh basil and a little more olive oil and salt and pepper and serve while they're nice and hot.