Gluten-Free JOC Appetizer - Caprese Stuffed Portobello Mushrooms

Ingredients:

4 large gluten-free Portobello mushrooms, stems removed and cleaned
2 cups gluten-free cherry tomatoes, halved
1 1/2 cups fresh gluten-free mozzarella cheese, diced
1/2 cup fresh gluten-free basil leaves, chopped
2 tablespoons gluten-free extra-virgin olive oil
2 tablespoons gluten-free balsamic glaze
2 cloves garlic, minced
Salt and gluten-free black pepper to taste
Fresh basil leaves for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C).

In a bowl, combine the gluten-free cherry tomatoes, fresh gluten-free mozzarella cheese, chopped fresh gluten-free basil leaves, gluten-free extra-virgin olive oil, minced garlic, salt, and gluten-free black pepper. Toss to mix well.

Place the cleaned gluten-free Portobello mushrooms on a baking sheet, gill-side up.

Fill each mushroom cap with the tomato and mozzarella mixture, pressing it down gently.

Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden.

Drizzle the stuffed Portobello mushrooms with gluten-free balsamic glaze.

If desired, garnish with fresh basil leaves.

Serve these gluten-free Caprese Stuffed Portobello Mushrooms as a flavorful and satisfying appetizer.

Enjoy these gluten-free Caprese Stuffed Portobello Mushrooms as a delicious and cheesy appetizer!