Roasted Portabello Caprese

• 1 portabello mushroom cap
• 1 garlic clove, halved
• 5 tablespoons olive oil (I use lite olive oil)
• 2 tablespoons balsamic vinegar
• 12 teaspoon coarse salt
• 14 teaspoon fresh ground pepper
• 1 medium tomatoes (sliced 3/4 inch thick - 3 slices (or more)
• 4 fresh basil leaves, chopped (can use more if desired)
• 2 ounces fresh mozzarella cheese, sliced 1/2 inch thick

1. Preheat oven to 400 degrees.
2. Place mushrooms on a rimmed baking sheet; coat with oil an vinegar.
3. Sprinkle with 1/4 tsp salt (adjust as needed), and season with pepper.
4. Roast, shaking sheet occasionally for 20 minutes.
5. Flip mushroom to recoat with oil.
6. Add tomatoes and garlic; flip to coat in oil, sprinkle with remaining 1/4 teaspoon salt, and season with pepper.
7. Roast until mushroom is tender and tomatoes are soft, 20 minutes more.
8. Rub softened garlic onto mushrooms.
9. Place mushroom on plate and top with some basil.
10. Stack a tomato slice onto mushroom and mozzarella slice on top of tomato.
11. Layer another tomato and more basil on top of tomato.
12. Serve and enjoy!

portabello mushroom, garlic, olive oil, balsamic vinegar, coarse salt, ground pepper, tomatoes, fresh basil, mozzarella cheese

Taken from www.food.com/recipe/roasted-portabello-caprese-403647 (may not work)