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Caprese Stuffed Portobello

Great LCHF recipe for the wonderful portobellos we often get in our share. This makes a meal by itself, or along with some excellent sausage from Chef Richard, (Chicken Sun Dried Tomato Basil, Sweet or Hot Chicken or PorK Italian Sausage) and a nice salad. This is a quick and easy meal and everyone will think you worked for hours.

CourseMain Dish

Servings	Prep Time
4	30 minutes

Cook Time

20 minutes

Servings	Prep Time
4	30 minutes

Cook Time

20 minutes

Ingredients

2 cloves of garlic finely minced
1/2 cup grass fed unsalted butter meltedI use Kerrygold
4 portobelloStems removed, gills removed and wiped with damp paper towel,
1lb brocconciniSmall FRESH mozzareela balls
1pint sweet grape tomatoeshalved
1/2 cup good tomato sauceI use Aldi’s Organic Msrinara
4tbsp minced fresh basil
2 tsp Celtic Kosher Sea Salt
1 tsp crushed red pepper flakes

Instructions

Add minced garlic to butter an a microwave safe bowl. microwave for about 45 seconds to melt butter and set aside. Prepare your mushrooms and using a pastry brush cover all over bottom and top with garlic butter. Place mushrooms gil side up on a cookie sheet. Fill mushrooms with tomatoes and brocconcini. top with about a tablespoon or so of sauce, fresh basil and salt and crushed red pepper. Place on oven rack about 10 inches away from broiler and broil on hogh for about 20 minutes until cheese is melty and tomatoes bubbly. Enjoy!