Portobello mushrooms stuffed with sun-dried tomatoes, olives, mozzarella, and pine nuts and topped with fresh basil. A delicious and easy vegetarian lunch or light dinner.
Ingredients
- 1 package of portobello mushrooms
- 1-2 tbsp olive oil
- 1/2 cup kalamata olives, diced
- 1/4 cup pine nuts
- 6 sun-dried tomatoes, chopped
- 1 tablespoon parsley, finely chopped
- 16 oz mozzarella, cut into small chunks
- 4 cloves of garlic, minced
- splash of dry white wine
- 1/4 cup fresh basil, for garnish
Directions
- Preheat the oven to 350°F.
- Clean and remove the stems of the mushrooms.
- Brush the tops and bottoms of the mushrooms with olive oil. Place the mushrooms on a baking sheet.
- In a bowl, mix together mozzarella chunks, olives, sun-dried tomatoes, garlic, pine nuts, parsley, and white wine.
- Stuff each mushroom cap with the mixture.
- Bake the mushrooms for 15-20 minutes making sure the cheese has completely melted. Remove from the oven, and top with fresh basil.
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