Bruschetta Stuffed Portobello Mushrooms

From:
Clean Food Crush

Persons: 6 

Ingredients

• 12 medium portobello mushrooms, stems removed
• spritz of unrefined avocado oil or extra-virgin olive oil
• sea salt and freshly ground pepper
• 1 cup ripe cherry tomatoes, quartered
• 1 cup freshly shredded mozzarella
• 1 fresh garlic clove, minced
• 2 tsps extra-virgin olive oil
• handful of finely chopped fresh basil leaves

Instructions

1. Preheat your oven to 400 degrees f. and place the mushrooms on a parchment paper-lined sheet pan. Spritz lightly with oil of your choice and sprinkle with sea salt and pepper.
2. Roast for 8-10 minutes, or just until they begin to soften.
3. Meanwhile, in a medium bowl, combine your chopped tomatoes, mozzarella, garlic, oil, and chopped basil.
4. Once the mushrooms are finished roasting, drain or pat dry any moisture that forms inside the caps.
5. Fill/stuff each mushroom with your bruschetta mixture.