Roasted Portobellos With Pesto
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8medium (roasting size) portobellos
- 1tablespoon extra virgin olive oil
- Salt
- freshly ground pepper
- ¼cup pesto (see recipe)
Nutritional analysis per serving (4 servings)
125 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 439 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.
- Advance preparation: Although these are best when served right away, I didn't get complaints when I reheated these several hours after making them.
Private Notes
Comments
Delicious, easy and fast. Next time I'll throw them under the broiler at the last minute with parmesan cheese to give them a crunchy topping.
A great modification is to sautée half a diced onion with 2 cloves of minced garlic, then add to 1 cup farro cooked. Add fresh spinach and chopped sundried tomatoes and the pesto to this and use this as the stuffing for the mushrooms. Remember to add salt and fresh pepper to taste. Roast mushrooms for 10 minutes before adding farro filling.
Made these for dinner tonight, they were wonderful! I added a bit of goat cheese mixed in with the pesto filling. Simple yet delicious, I'll be making them again.
Delicious! Sautéed the mushroom stem, shallots and poblano pepper. Added that to homemade pesto. Had some largish portobellos and 10 mins worked perfectly. Stuffed with the mix and topped with more parm before cooking the last 10 mins.
Go easy on salting the portobellos. Pesto, especially store bought, can be salty,
Absolutely delicious,with a few modifications: First, sautéed onions and garlic in olive oil. Second, add large amount of fresh spinach, and mix together until wilted Third, added grated Parmesan cheese and Panko crumbs Fourth, coarsely chop whole almonds and toss into mixture After removing baked mushroom cups, from oven, mounded filling in center of caps with above mixture and bake for another five minutes at 400°