This recipe is for all of our vegetarian friends out there! You're going to love this Caprese Stuffed Portobello Mushroom.
3 portobello mushrooms
1/2 jar Bellisari's Calabrian Pepper & Sweet Tomato Fennel Spread
5 oz sliced mozarella cheese
Instructions: Preheat oven to 350ºF. Wash your mushrooms and remove stem and gills. Add mozarella slices to the mushrooms. Add approximately 3 tablespoons of Calabrian Pepper & Sweet Tomato Fennel Spread to each mushroom. Bake for 15 minutes or until cheese is melted. Remove and top with chiffonade basil. Serve warm!