Mediterranean-Inspired Stuffed Portobello Mushrooms

Mediterranean-Inspired Stuffed Portobello Mushrooms

Category, , DifficultyBeginner

Mediterranean-Inspired Stuffed Portobello Mushrooms: Here is a warm and satisfying twist on a classic Caprese salad. Fresh basil doesn’t hold up well to heat, so pesto sauce is used instead.

Prep Time10 minsCook Time15 mins
 Preparation Tip: To prepare the mushroom caps, gently remove stems by hand. Then, scoop out the gills with a spoon and discard. This will give you more room to add your toppings, plus it will remove any residual grit.
 6 large Portobello mushroom caps, stems and gills removed
 3 tbsp extra virgin olive oil
 170 g fresh or shredded mozzarella cheese
 1 cup cherry tomatoes, washed, dried, and cut in half
 ½ cup fresh or bottled pesto*
 1 pinch Sea salt and black pepper, to taste
1

Preheat oven to 190c and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

2

With a pastry brush, brush olive oil on the outside of each mushroom cap, and around the interior and edges. Place oiled caps on a prepared baking sheet and evenly divide the mozzarella cheese between them. Top each cap with grape tomatoes and drizzle with pesto. Sprinkle with salt and black pepper, to taste.

3

Place baking sheet in preheated oven and bake for approximately 15 
minutes, or until cheese is melted. Remove from heat and drizzle with aged balsamic vinegar or a thicker glaze, if desired. Serve immediately. Enjoy!

Nutrition Facts

Servings 5


Amount Per Serving
Calories 187
% Daily Value *
Total Fat 5.01g8%
Total Carbohydrate 21.62g8%
Protein 18.45g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 Preparation Tip: To prepare the mushroom caps, gently remove stems by hand. Then, scoop out the gills with a spoon and discard. This will give you more room to add your toppings, plus it will remove any residual grit.
 6 large Portobello mushroom caps, stems and gills removed
 3 tbsp extra virgin olive oil
 170 g fresh or shredded mozzarella cheese
 1 cup cherry tomatoes, washed, dried, and cut in half
 ½ cup fresh or bottled pesto*
 1 pinch Sea salt and black pepper, to taste

Directions

1

Preheat oven to 190c and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

2

With a pastry brush, brush olive oil on the outside of each mushroom cap, and around the interior and edges. Place oiled caps on a prepared baking sheet and evenly divide the mozzarella cheese between them. Top each cap with grape tomatoes and drizzle with pesto. Sprinkle with salt and black pepper, to taste.

3

Place baking sheet in preheated oven and bake for approximately 15 
minutes, or until cheese is melted. Remove from heat and drizzle with aged balsamic vinegar or a thicker glaze, if desired. Serve immediately. Enjoy!

Mediterranean-Inspired Stuffed Portobello Mushrooms