Portobello Caps with Roasted Tomato and Mozzarella


  • 4 slices of GalbaniĀ® Mozzarella Cheese
  • 2 tsp. olive oil
  • 1 tsp. garlic, minced
  • 4 large portobello mushroom caps
  • 2 large tomatoes
  • 2 Tbsp. fresh basil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


  • Preheat oven to 400 degrees F.
  • Slice tomatoes into 3/4 inch slices.
  • Place slices and end cuts of tomatoes on a parchment lined baking sheet (coat parchment with non-stick spray). Brush slices with 1 Tbsp. of olive oil, salt & pepper.
  • Roast at 400 degrees F. for 15 minutes. Remove and set aside.
  • Reduce heat to 350 degrees F.
  • Mix olive oil and garlic together in a small bowl. Brush mixture over all four mushroom caps.
  • Place caps on a parchment lined baking pan. Layer it with: one end cut of tomato, one Galbani mozzarella cheese slice, then one thick cut roasted tomato slice.
  • Sprinkle with chopped basil. Bake at 350 degrees F. for 15 minutes or until cheese is melted nicely.
  • A balsamic drizzle is optional.