2 servings
2 large Portobello mushroom caps
1 diced tomato
1 cup shredded mozzarella cheese
2 tbs fresh or dried basil
For the marinade:
1/4 cup olive oil
2 tbs balsamic vinegar
1 tbs maple syrup
1/2 tsp oregano
1/2 tsp garlic powder
To make the marinade:
Combine olive oil, vinegar, maple syrup, and spices in a sealable jar. Seal it and shake until combined.
Preheat oven to 350 degrees.
Rinse off the mushrooms and place on a dish with the cap facing down. Pour marinade over the mushrooms and let sit in the fridge for half an hour.
Fill the tops of the mushrooms with tomato, mozzarella cheese, and basil. Place in a shallow baking dish and bake for about 10-15 minutes. Enjoy as a side dish or entrée.