![](https://cdn.statically.io/img/www.allrecipes.com/thmb/eP32gLTrU4idX7zU5ONVP0DIBWQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4646119-c1e77cabd4814083a3b1e58b2f5ab3ab.jpg)
Ingredients
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2 large portobello mushroom caps
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½ cup diced tomatoes
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2 tablespoons balsamic vinegar
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1 tablespoon olive oil
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1 tablespoon chopped fresh basil
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2 cloves garlic, chopped
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1 pinch dried parsley, or to taste
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1 pinch red pepper flakes, or to taste
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4 ounces shredded pepperjack cheese
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4 ounces shredded mozzarella cheese
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2 tablespoons sliced black olives, or to taste (Optional)
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1 tablespoon Italian-style seasoned bread crumbs, or to taste
Directions
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Preheat oven to 350 degrees F (175 degrees C). Place mushrooms in a baking dish.
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Cook and stir tomatoes, balsamic vinegar, olive oil, basil, garlic, parsley, and red pepper flakes in a large skillet over medium heat until heated through, 5 to 10 minutes.
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Top each mushroom with 1/2 of the tomato mixture. Sprinkle pepperjack cheese and mozzarella cheese on top of tomato mixture; top with black olives and bread crumbs.
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Bake in the preheated oven until golden brown and crispy, about 25 minutes.
Nutrition Facts (per serving)
477 | Calories |
35g | Fat |
12g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 477 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 17g | 85% |
Cholesterol 97mg | 32% |
Sodium 845mg | 37% |
Total Carbohydrate 12g | 5% |
Dietary Fiber 1g | 5% |
Total Sugars 4g | |
Protein 27g | 55% |
Vitamin C 8mg | 9% |
Calcium 787mg | 61% |
Iron 2mg | 8% |
Potassium 221mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.