Balsamic Portobello Mushrooms

Balsamic Portobello Mushrooms

My family and I have been working on getting more veggies in to our diets. We do have powdered greens that we add to our smoothies and that’s great and all (I actually have a fabulous one – head over to my products page to check it out), but don’t you just want REAL food sometimes? Something that you need to cut and take the time to chew. My husband was THRILLED when I made these mushrooms for dinner because the act of eating something solid and flavorful brought him joy!

I made these up on the fly (no exact measurements you’ll notice) – I HATE having to throw out food; I really needed to make something with these portobellos before it was too late. Fresh food is AMAZING, but it doesn’t stick around forever.

What you need:

  • Glass baking dish
  • Portobello mushroom caps – stems removed
  • Extra virgin olive oil
  • Light balsamic vinegrette
  • Shredded mozzarella
  • Feta cheese
  • Diced bell pepper of your choice
  • Minced garlic
  • Salt and pepper
  • Cooked and chopped turkey bacon (optional)

Let’s do this thing!

Preheat oven to 375 degrees.  Smooth olive oil in the bottom of your glass dish and place the mushrooms in cap side down.  Top with minced garlic and chopped peppers.  Drizzle balsamic (to taste) over everything.  Bake for 10 minutes.  When time is up pull out and sprinkle with mozzarella, feta and chopped turkey bacon (option).  Bake another 10 to 12 minutes.

And Voila!   You are done and ready to eat!  Serve with soup or salad or maybe even a pasta of choice?  That could be good. I also feel like a slice of tomato on top would be delish – the hubby is not a fan of tomatoes so I left that off this time 🙂

Let me know what you think!  How else can we dress up these ‘shrooms?

  ♥♥♥