Pesto Topped Portobello Mushrooms

Prep Time15 minsCook Time40 minsTotal Time55 mins
Recipe created by: For The Love Of Food and Life  :  https://cooklybookly.com/recipes/
 

 2 large portobello mushrooms
 1 Cup diced tomatoes
 1 tbsp Olive oil
 1/4 cup shredded cheese
 Pinch of salt

1

Preheat oven to 400F.

2

Wash the portobello mushrooms and remove the stems. Lightly salt them and place on a baking sheet lined with parchment paper. If you decide to grill them, place them on a flat grill plate so that the stuffing doesn’t fall through the grill plates.

3

Chop the tomatoes and drizzle with olive oil and a pinch of salt.

4

Add a layer of Arugula pesto and spread evenly over the two mushrooms.

5

Top with the tomato mixture and roast in the oven for 25 minutes.

6

Remove from the oven and top with the grated cheese. Lower oven to 360F and place back in the oven for 10-15 minutes longer. Remove from oven and let cool slightly. Serve and enjoy.

Ingredients

 2 large portobello mushrooms
 1 Cup diced tomatoes
 1 tbsp Olive oil
 1/4 cup shredded cheese
 Pinch of salt

Directions

1

Preheat oven to 400F.

2

Wash the portobello mushrooms and remove the stems. Lightly salt them and place on a baking sheet lined with parchment paper. If you decide to grill them, place them on a flat grill plate so that the stuffing doesn’t fall through the grill plates.

3

Chop the tomatoes and drizzle with olive oil and a pinch of salt.

4

Add a layer of Arugula pesto and spread evenly over the two mushrooms.

5

Top with the tomato mixture and roast in the oven for 25 minutes.

6

Remove from the oven and top with the grated cheese. Lower oven to 360F and place back in the oven for 10-15 minutes longer. Remove from oven and let cool slightly. Serve and enjoy.

Pesto Topped Portobello Mushrooms