Happy Meatless Monday! I made an amazing Balsamic Glazed Portobello Mushroom with Mozzarella Cheese, Spinach, and Tomatoes. I would say it’s almost a spin on my Tomato and Sage Balsamic Bruschetta (posted in #holidays on my blog).
What You Need:
Fresh Mozzarella Cheese (don’t skimp and get one full of preservatives)
Olive Oil (I used one with herbs)
Italian Seasoning Grinder
Salt and Pepper
1/4 Cup Balamic Vinegar
2 Teaspoons Brown Sugar
What To Do:
Preheat the oven to 400 degrees and lightly sprinkle olive oil on a baking sheet. Remove the stems from the portobello mushrooms and place on the baking sheet. Season with salt and pepper. Cook for ten minutes.
While the mushrooms are cooking, start the balsamic glaze. In a sauce pan, add the brown sugar and balsamic vinegar. Simmer on medium low heat until the glaze is bubbling and has thickened.
After ten minutes, take the mushrooms out and layer on spinach, the tomatoes, and cheese. Use the Italian Seasoning grinder on top.
Cook for twelve minutes or until the mushrooms are tender and the cheese is melted. Top with the balsamic glaze. This recipe was so good that I ate both mushrooms in one sitting.