Today on DelmarvaLife –
Helping women on Delmarva at a time when they need it most. For some women, when they find out they’re pregnant, t hey don’t know where to turn. We’ll learn about the Pregnancy Care Clinic of the Eastern Shore and their upcoming Community Baby Shower to help the group’s mission.
Christie Chmar of Bishopville is about to embark on a mission to help Ukrainian refugees. Christie is currently collecting funds to acquire medical supplies to use during her mission. Click here to donate.
The Ty Cobb Senior Baseball League is gearing up for its 5th season. We talk with Rich Swift, co-founder and COO of the league about what’s new with the growing league and why it’s about more than just baseball.
Interest rates are on the rise, which means buyers are moving as quickly and homes are staying on the market longer. Katie talks with Pam Price of Pam Price & Associates, RE/MAX Coast & Country to get her insight on what this means for buyers and sellers.
Here’s a meatless meal idea that’s actually pretty “meaty.” You see, when you cook portobello mushrooms they almost taste like steak, which makes them great for anyone who’s a little wary of going meatless. Plus, our Caprese Stuffed Portobellos feature a complementary combo of tomatoes, cheese, and balsamic glaze. All in all, this is one tasty idea!
What You’ll Need
- 4 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 4 large portabello mushrooms, stems removed and cleaned
- 3 plum tomatoes, cut into 12 slices
- 1 (8-ounce) ball fresh mozzarella cheese, cut into 8 slices
- Fresh basil for garnish
- Balsamic glaze for drizzling
- Black pepper for sprinkling
What to Do
- Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
- In a small bowl, combine butter, garlic powder, and salt; mix well. Brush both sides of mushrooms with butter mixture and place on baking sheet. Bake 8 minutes or until soft.
- Arrange tomato and cheese slices in an overlapping pattern on mushrooms. Return to oven and heat 2 to 3 minutes, or until cheese is slightly melted.
- Top with basil and a drizzle of balsamic glaze, sprinkle with black pepper, and serve.