- 2 large portobello mushroom caps
- 1/2 cup diced tomatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh basil
- 2 cloves garlic, chopped
- 1 pinch dried parsley, or to taste
- 1 pinch red pepper flakes, or to taste
- 4 ounces shredded pepperjack cheese
- 4 ounces shredded mozzarella cheese
- 2 tablespoons sliced black olives, or to taste (optional)
- 1 tablespoon Italian-style seasoned bread crumbs, or to taste
- Preheat oven to 350 degrees F (175 degrees C). Place mushrooms in a baking dish.
- Cook and stir tomatoes, balsamic vinegar, olive oil, basil, garlic, parsley, and red pepper flakes in a large skillet over medium heat until heated through, 5 to 10 minutes.
- Top each mushroom with 1/2 of the tomato mixture. Sprinkle pepperjack cheese and mozzarella cheese on top of tomato mixture; top with black olives and bread crumbs.
- Bake in the preheated oven until golden brown and crispy, about 25 minutes.