Caprese Roasted Portobello Mushroom

I have combined 2 of my favorite things to make 1 quick meal. I love a Caprese salad and I love portobello mushrooms. This is very easy to prepare, especially after a long day at work.

1 Portobello mushroom – cleaned

1 TBSP plain chevre – softened

4 grape tomatoes – cut in half

2 TBSP sun dried tomatoes – diced

2 TBSP fresh chopped basil

Mozzarella cheese – I used 6-8 mini cheese balls, but you can just cut some into cubes

kosher salt

olive oil

balsamic vinegar

non-stick spray

***Preheat over 425*

***LIne baking sheet with foil and spray with non-stick spray.

***Place mushroom in center of foil, sprinkle with a little salt. Spread chevre in mushroom. Add grape tomatoes, sun dried tomatoes, mozzarella cheese, and top with basil. Drizzle with balsamic.

***Wrap foil over mushroom and cook for about 10 minutes. Unwrap the foil and cook about 5 more minutes until cheese is melty but not browned.

***Drizzle with olive oil and enjoy!