This is one of the most genius ideas I have had in the duration of my lifetime.These are super filling and taste just like summer, so fresh. I served mine with some grilled Italian chicken sausage and it was the perfect weeknight dinner after a long day at work... even better the next couple days for lunch.
What you need:
About 8 medium-small vine ripened tomatoes (I love the way they taste right off the vine, even when they are store bought, but you can use any tomatoes!)
1/2 cup chopped fresh basil
1/2 to 1 cup chopped skim milk mozzarella
2 cloves minced fresh garlic
12 baby portobello mushrooms
1-2 tablespoons grated Parmesan
Preheat oven to 425. Remove stems from portobellos, clean and drain on paper towels. Mix chopped tomatoes, basil, mozzarella, garlic with a pinch of salt and pepper.
Place mushrooms in a foil lined baking dish. Gently spoon caprese mixture into mushroom caps. Top with grated Parmesan and bake for about 20 minutes until mushrooms are cooked through.
The second time I made these I drizzled with some balsamic reduction... it was the perfect acidic and sweet balance, highly recommend. Enjoy!