Using a silicone brush, coat mushrooms all over with the oil mixture.
Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
Once the mushrooms have softened, remove from the oven and fill with the tomato mixture.
Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more.
Drizzle each mushroom with 1/2 teaspoon vinegar and serve.
Tips
Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos.
Using a spoon, scrape off the brown gills from the underside of the mushroom caps.
If you prefer, purchase portobello mushroom caps, rather than whole mushrooms.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
