Pesto Mozzarella Portobello Mushrooms
These mushrooms are absolutely delicious… and so simple. All you do is load up the portobello mushrooms with any pesto, tomatoes, mozzarella, and some simple seasonings and bake them until they’re soft and the cheese is all melty. It is so easy, and it’s one of my favorite ways to prepare mushrooms.
The most important thing here are the ingredients: you want to get the best quality mushrooms. You’re looking for mushrooms that aren’t discolored or overly dirty.
As for the other ingredients, feel free to use whatever you have. Any tomatoes you have will work, as well as really any cheese. If you don’t have shredded mozzarella, feel free to use Gruyere or cheddar.
For the pesto, you can either use a store bought/homemade basil pesto, or you can try out my homemade spinach pesto, which is absolutely delicious. You could also try making it with kale, I’ve been told that’s delicious as well.
Ingredients:
- 4 portobello mushrooms
- 4-6 tbsp pesto
- 1 beefsteak tomato, 2-3 campari tomatoes
- 1 cup mozzarella
- 1 tbsp olive oil
- salt
- pepper
Instructions:
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Prepare your mushrooms. Wash them and dry them gently with a paper towel, and then place them on a baking sheet with the stem down.
- Gently drizzle them with olive oil and then rub them with salt and pepper.
- Place them stem side up and prepare the rest of your ingredients. Make your pesto if you need to, and slice your tomato (s).
- Into each mushroom, spoon about 1-1 1/2 tablespoons of pesto into each mushroom. Top with sliced tomatoes and about 1/4 cup of mozzarella. Sprinkle with extra salt and pepper.
- Bake in the oven for 40 minutes, until the cheesy is melty and crispy on top, and the mushroom is cooked through. Don’t worry about any liquid, it doesn’t spoil the mushrooms. It’s natural. Enjoy!
Pesto Mozzarella Portobello Mushrooms
Ingredients
- 4 portobello mushrooms
- 4-6 tbsp pesto storebought or homemade spinach pesto
- 1 beefsteak tomato, 2-3 campari tomatoes
- 1 cup mozzarella, shredded
- 1 tbsp olive oil
- salt
- pepper
Instructions
- Perheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Gently wash and dry your mushrooms. Place them on a baking sheet, then drizzle them with olive oil and sprinkle with salt and pepper. Rub in the seasoning and set aside.
- Slice the tomato(s).
- Place the mushrooms stem side up. Scoop in 1-1 1/2 tbsp pesto, a few slices of tomatoes, and top each with 1/4 cup shredded mozzarella.
- Sprinkle with a little extra salt and pepper, then bake in the oven for 40 minutes. Enjoy!
Notes
- Macros: 6.4 g fat, 6 g carbohydrates, 4.9 g protein
- See the blog post above for tips on the ingredients and a link to my delicious homemade spinach pesto!!