Ingredients

• 2 large portobello mushroom caps
• 0.5 cups diced tomatoes
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh basil
• 2 cloves garlic , chopped
• 1 pinch dried parsley , or to taste
• 1 pinch red pepper flakes , or to taste
• 4 ounces shredded pepperjack cheese
• 4 ounces shredded mozzarella cheese
• 2 tablespoons sliced black olives , Optional
• 1 tablespoon Italian-style seasoned bread crumbs , or to taste

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place mushrooms in a baking dish.
2. 2 Cook and stir tomatoes, balsamic vinegar, olive oil, basil, garlic, parsley, and red pepper flakes in a large skillet over medium heat until heated through, 5 to 10 minutes.
3. 3 Top each mushroom with 1/2 of the tomato mixture. Sprinkle pepperjack cheese and mozzarella cheese on top of tomato mixture; top with black olives and bread crumbs.
4. 4 Bake in the preheated oven until golden brown and crispy, about 25 minutes.

Nutrition per serving