Baked Mushroom Caps
Updated Feb 12, 2021, Published Dec 18, 2020
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Made with just 5 ingredients (not including oil, salt, pepper, and vinegar) these gluten-free Baked Mushroom Caps are simple to make and are also dairy-free and vegan!
Baked Mushroom Caps
Ingredients
- Olive oil
- 6 portobello mushrooms
- 4 cloves garlic, , thinly sliced
- 12 ounces (340 g) cherry tomatoes
- 1 tablespoon (15 mL) red wine vinegar
- 1 teaspoon (1 g) Italian seasoning
- Kosher or fine sea salt
- Freshly ground black pepper
- ½ cup (57 g) grated dairy-free cheddar-style cheese alternative
Instructions
- Preheat the oven to 400°F.
- Remove the stems and gills from the mushrooms and clean them. Brush the outside with olive oil. Place in a baking dish, stem-side up.
- Cut the tomatoes in half and place in a small mixing bowl. Add the garlic, 1 tablespoon olive oil, the vinegar, Italian seasoning, and a good pinch of salt and pepper. Toss to coat. Spoon into the mushroom caps. Bake for 10 minutes. Sprinkle on the cheese alternative and bake for another 10-15 minutes or until the cheese alternative has melted and starts to brown.
Nutrition
Calories: 71kcalCarbohydrates: 7gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 10mgSodium: 73mgPotassium: 447mgFiber: 2gSugar: 4gVitamin A: 372IUVitamin C: 14mgCalcium: 86mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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