Tomato Stuffed Portobello Mushrooms with Mozzarella

Make the marinade. In a small bowl, combine ¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon soy sauce, 1 tablespoon lemon juice, 2 minced garlic cloves, 1 teaspoon honey, 1 teaspoon paprika, ¼ teaspoon crushed red pepper flakes, and a pinch of salt and pepper. Stir until emulsified, then set aside.

Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Gently brush off any dirt or debris from the mushrooms, making sure they stay dry.

Remove the stems and gently scrape out the gills from the mushrooms, creating space for the filling.

Brush the mushrooms inside and out with the marinade, then place them on the prepared baking sheet. Let them absorb the flavors while you prepare the remaining ingredients.

Halve the tomatoes

Fill the mushrooms with the halved tomatoes.

Divide the cheese evenly among the four mushrooms, sprinkling it over the tops. Season lightly with salt and pepper. Bake for 25 minutes, or until the cheese is fully melted and the mushrooms are tender.

Garnish with chopped fresh basil.

Enjoy!

For more delicious 30-minute meals, check out these:

• Creamy Tomato Garlic Parmesan Pasta
• Chicken Vegetable Stir Fry
• Creamy Salmon and Gnocchi
• Chicken Caesar Salad Lettuce Boats
• Greek Meatball Bowl
• Southwest Turkey Zucchini Boats
• Salmon with White Wine Tomato Sauce
• Italian Drunken Noodles
• Teriyaki Chicken Bowls