Caprese Stuffed Garlic Butter Portobellos Directions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, combine the melted I Can't Believe It's Not Butter!® Light with minced garlic. Brush the insides and edges of the portobello mushrooms with this garlic butter mixture, and sprinkle with salt and pepper.
- Place the mushrooms, gill side up, on the prepared baking sheet. Bake in the oven for 10-12 minutes, or until the mushrooms begin to soften.
- While the mushrooms are baking, in a medium bowl, mix together the halved grape tomatoes, diced reduced-fat mozzarella, and chopped basil leaves. Add a pinch of salt and pepper.
- Remove the mushrooms from the oven and stuff each one with the tomato, mozzarella, and basil mixture. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Drizzle the stuffed mushrooms with balsamic glaze before serving, if desired.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- I Can't Believe It's Not Butter!® Light (2 tbsp): 2 points
- Sargento Reduced Fat Mozzarella (1/2 cup): 6 points
- Other ingredients: 0 points
Total Points: 8 points
Portion Size: 4 servings
Points per Serving: 2 points
I await your comments! Enjoy!
