10m
PREP TIME
18m
COOK TIME
10
INGREDIENTS
Servings: 4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons McCormick® Salt Free Very Good Garlic by Tabitha Brown All Purpose Seasoning
- 4 medium Portobello caps, gills and stems removed
- 1/4 cup tomato sauce
- 1 cup vegan shredded mozzarella cheese
- 1/4 cup chopped baby spinach
- 1/4 cup black olives
- 1/4 cup chopped red onion
- 1/4 cup sliced red bell pepper
- McCormick® Oregano Leaves
INSTRUCTIONS
- 1 Heat broiler on HIGH, with oven rack about 6 inches below heating element. Line a rimmed baking sheet with foil and spray with no stick cooking spray; set aside. Mix olive oil and Very Good Garlic Seasoning in small bowl. Brush mixture on both sides of Portobello mushroom caps, placing caps on prepared pan.
- 2 Broil mushroom caps 2 to 3 minutes per side, or just until tender.
- 3 Preheat oven to 450°F. Flip mushroom caps so undersides are facing up on baking sheet. Spoon about 1 tablespoon sauce onto each mushroom cap. Sprinkle each cap with about 1/4 cup of the cheese and 1 tablespoon each spinach, olives, red onion and bell pepper. Sprinkle with oregano and additional Very Good Garlic Seasoning, if desired.
- 4 Bake 10 to 12 minutes or until cheese is melted and lightly browned. Serve hot.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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