This summer’s deep dive into pesto left many stones unturned. Topping that list is pesto-stuffed portabellas as a main course, or pesto baby bellas as an appetizer. I’ve tried them both in the past 24 hours, thanks to a good stash of the most excellent portabellas ever that I picked up at the farmers market on Saturday.
Both were awesome, and if I had to choose, I’d pick the appetizer version — enjoying the pesto and mushroom combo as a one-or-two-bite option felt like more of a treat. And even though ordinary white mushrooms are less substantial, they could stand in quite well for this recipe.
About two years ago, I was turned onto the concept of portabellas as a base for a pizza, sauteed greens or roasted vegetables. What a game changer. And now, my world has been rocked just a little more with the addition of pesto portabellas to the reperatoire.
- 1/2 cup of pesto
- 1 slice of whole wheat bread
- 8 baby portabella mushrooms
- 1 Tbsp. olive oil
- Fresh basil leaves for garnish
- Preheat oven to 375.
- Brush or wipe mushrooms clean. Gently remove stems and gills and brush the tops with olive oil.
- Place mushrooms on a roasting pan with the stem side down. Roast for 5 minutes.
- Tear up one slice of whole wheat bread and pulse in a food processor until it turns into crumbs. Add pesto and continue pulsing until thoroughly combined.
- Remove mushrooms from oven and spoon stuffing mixture into caps. Cook for another 7 minutes.
- Serve hot with a fresh basil leaf.