Caprese Stuffed Baked Portobello Mushrooms
Remove the stem from the mushrooms and wipe with a damp cloth to remove dirt.
In a small bowl, combine olive oil and garlic salt.
Brush the olive oil mixture onto the tops of the mushroom caps, then bake grill-side up for 10 minutes at 425 F.
While the mushrooms are baking, slice the tomato into 4 slices.
Remove the mushrooms from oven, place one tomato slice on each cap, then top with 1-2 slices of mozzarella cheese.
Place back in the oven and bake for another 10-15 minutes, until the cheese is melted. Garnish each with paprika and fresh basil, and serve.
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