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- 4 medium-size (4-inch) portobello mushrooms, caps intact
- Up to 1 tablespoon extra virgin olive oil
- 1 medium tomato
- Half a medium yellow or green bell pepper
- 1 handful fresh spinach leaves, clean and dry
- Dried thyme
- Freshly ground black pepper
- ½ cup part-skim, low-moisture mozzarella cheese, shredded (about 4 ounces)
- Red pepper flakes (optional)
Directions:View on Cookstr
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