gluten free | vegetarian | egg free | soy free

30 minutes or less

What You’ll Need:

Parchment paper

6 Portobello mushrooms, stems removed

1/3-ish cup prepared basil pesto (about half 7 ounce jar)*

Salt & pepper to taste

1 pint cherry tomatoes, halved

6-8 ounces mozzarella pearls in water, drained & halved

Preheat oven to 375*

Line baking dish with parchment paper. Bake mushrooms face down for 12 minutes.

Remove from oven, flip to face upward. Top each with a spoonful of pesto, salt & pepper. Return to the oven for an additional 12 minutes.

Fill each mushroom cap generously with tomatoes & mozzarella. Top with more salt & pepper. Return to the oven for 6-8 minutes; just enough for the cheese to melt & tomatoes to soften. Dive in!

Serves 2

*If allergens are a concern, check ingredient label to ensure the variety you choose is free of soy and egg ingredients.