These stuffed tomato and cheese mushrooms are rich in antioxidants, B vitamins, vitamin A, vitamin K, selenium and zinc to boost energy levels, immunity, eye health, skin health, mood and thyroid function, just to name a few. Delicious and fresh, they are perfect as a snack or side dish.
2 tbsp butter
2 cloves garlic, chopped or minced
1 tbsp fresh parsley, chopped
6 large Portobello mushrooms, stem removed
1-1/2 cups of mozzarella cheese, grated
1 cup cherry tomatoes, sliced thinly
Fresh basil, chopped to garnish
Preheat oven to grill on high heat. Move oven shelf to middle section of oven.
Combine garlic butter ingredients in a small saucepan and melt on low-medium heat until garlic is fragrant. Use this to brush the bottoms of each mushroom and place them buttered side down on a baking tray.
Flip and brush any excess garlic over the insides of each cap. Fill each mushroom with cheese and tomatoes. Grill until cheese is melted and golden (about 8 minutes).