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. You can use prepared pesto for this recipe, but for best results, try it with this fresh basil pesto recipe.
You can use either fresh or dried mozzarella in this recipe. Fresh is really delicious and it melts beautifully, but it has a higher moisture content. As a result, there may be some excess moisture in the pan after baking.
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.
Give us the perfect mozzarella and we’re set. There is just something about that fine Italian cheese that has us drooling and creating all kinds of fun and tasty recipes in the kitchen.
The best Italian recipes are those that are passed down generation to generation. The best we can do is use inspiration given to us from cooking shows, searches around the internet, and those we’ve had at restaurants and try to replicate. But oh, to have the recipes handed down from tried and tested Italian kitchens! We can only dream.
And, we can try as hard as we can to create new recipes worthy of passing down in our own right.
6 large Portobello mushroom caps, stems and gills removed 3 tablespoons extra virgin olive oil 6 ounces fresh or shredded mozzarella cheese 1/2 pint grape tomatoes, washed, dried, and cut in half 1/2 cup fresh pesto Salt and pepper, to taste Garnish (optional): Aged balsamic vinegar or glaze
- 6 large Portobello mushroom caps, stems and gills removed
- 3 tablespoons extra virgin olive oil
- 6 ounces fresh or shredded mozzarella cheese
- 1/2 pint grape tomatoes, washed, dried, and cut in half
- 1/2 cup fresh pesto
- Salt and pepper, to taste
- Aged balsamic vinegar or glaze
Yield: 6 stuffed mushrooms, Total Prep Time: 20 minutes
- Preheat oven to 375 degrees.
- Line a rimmed baking sheet with parchment paper. With a pastry brush, brush olive oil on outside of each mushroom cap, and around the interior and edges.
- Place oiled caps on lined baking sheet and evenly divide the mozzarella cheese between them. Top each cap with sliced grape tomatoes and drizzle with pesto. Sprinkle with salt and pepper, according to taste.
- Place baking sheet on middle rack of 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.
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