Sun-dried Tomato Stuffed Mushroom Caps

Ingredients

2 Portobello mushroom caps

3 Tbsp. of sun-dried tomato puree, or sun-dried tomato pesto

6 Small mozzarella balls

1/2 Tsp. basil pesto

1 Roma tomato, sliced

1 Tbsp. EVOO

Italian seasoning, to taste

Salt and pepper, to taste

 

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Directions

Sun-dried Tomato Puree:

Take ten sun-dried tomatoes and puree in a food processor (or blender) with 2 tbsp. of oil. You can use the oil from the jar that the tomatoes were in, or you can use olive oil. We recommend using the oil from the jar, as it is more flavorful. Add more oil if needed to reach desired consistency.

Mushroom Caps:

Clean and dry portobello mushroom caps. Spread 1 1/2 tbsp. of sun-dried tomato puree into each base. Place sliced tomatoes over the top of the puree. Top with mozzarella balls and 1/4 tsp. each of basil pesto. Drizzle with EVOO and season with Italian seasoning, salt, and pepper. Bake at 350F for 20-25 minutes. Makes two servings.

Enjoy!