Just one cup of mushrooms has the potential to release at least 15 different vitamins, minerals, and phytonutrients. A single Portobello contains more potassium than a banana – 630 mg per serving – which helps maintain normal heart rhythm and muscle and nerve function, as well as a balance between your fluid and minerals. This in turn helps control blood pressure (Food Fact)

In my attempt to diversify our meals, reduce our red meat intake, and the availability of Portobello Mushrooms at Costco at a reasonable price lead me to this flavorful, and quick recipe. Of course I would not be sharing this unless it was a crowd pleaser, very easy and healthy.

Caprese Portobello Mushrooms

Mushrooms are delicious on their own, but bathed in garlic butter, with these toppings, make this a filling vegetarian yumminess.

I have made these twice, first time I brushed them with garlic butter, the second time I simply used olive oil and added some garlic salt. Both ways were delicious.

I also tried this with shredded mozzarella, fresh, and buffalo. The best turn out was fresh and grated. I found them easier to control in the oven. I also used grape tomatoes, but you can use any tomatoes you have on hand.

It was undeniably delicious, and no one was missing meat proteins tonight. I served with a tiny side of pasta for those with an extra large appetite.

Be careful not to cook these too long so that the liquid is not released, they are best when they are juicy.

INGREDIENTS

• 2 tablespoons butter
• 2 cloves garlic, crushed

or just use olive oil with garlic salt

• 4 large Portobello Mushrooms, stem removed
• 4 fresh mozzarella cheese balls, sliced thinly or 1 cup grated mozzarella
• 1 cup grape tomatoes, halved (you can use any type of tomato)
• fresh basil, for garnish

Drizel balsamic vinegar over the mushrooms before you serve.

INSTRUCTIONS