Balsamic Glazed Portobello Mushroom

 

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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:

Portobello Mushroom
Grape Tomatoes
Spinach
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

Balsamic Glaze:

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.

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Napoleon Portobello Mushroom

Napoleon Portobello Mushroom

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This dish is amazing! I love mushrooms! Mushrooms are considered one of the most potent natural medicines on earth! They boost our immune system and have tons of Vitamin D. When you are diagnosed or living with Celiacs Disease, you lack a lot of nutrients and vitamins, especially vitamin D. I know for myself that I have a vitamin D deficiency, even though I try to spend time in the sun. I do take vitamin D supplements recommended by my doctor but I also like to add nutrient rich foods like mushrooms into my lifestyle.

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What You Need:

Portobello Mushroom Cap

Homemade Tomato Sauce or Gravy (go under Sunday Dinners for the recipes)

Spinach

Fresh Mozzarella Cheese

Italian Seasonings

 

What To Do:

Take the Portobello mushroom cap and fill it with some sauce.

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Cook for about 15 minutes at 400 degrees. Add spinach on top with another layer of sauce. Cook for another 10 minutes.

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Then add a thick slice of fresh mozzarella cheese (don’t skimp here! Don’t add a mozzarella cheese full of preservatives. Fresh is best!) Sprinkle on some Italian Seasonings and fresh pepper (I love to use grinders for both). Cook for about another 5 minutes or until the cheese is melted.

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This is perfection!!