Portabello Mushrooms filled with Bok Choy and Mint

  • 4 medium sized portabello mushrooms
  • sea salt/ fresh cracked pepper
  • 2 tbsp extra virgin olive oil
  • 2 fresh mozzarella balls, sliced
  • 1 bok choy, chopped
  • 1 tbsp. ginger, sliced
  • 2 tbsp. Balsamic vinegar
  • 1 tbsp. fresh mint, chopped
  • 1 lemon, juiced
  • ½ onion, sliced

Preheat oven to 375 degrees.  Remove the stems of the mushrooms, place on a baking sheet, season, and sprinkle with fresh lemon juice. Place in the oven for approx. 4-5 minutes. Remove and put aside.  In a sauce pan add 1 tbsp. Olive oil, heat, add onion, season, and saute for 2 minutes, add ginger and bok choy and saute an additional minute, add fresh mint  Place the saute in the mushrooms, top with fresh mozzarella and place back in the oven for 5-7 minutes.  Drizzle with balsamic vinegar and serve.

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