Pesto Portabellas

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.

A hefty stash of fresh Baby Bellas

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.

Ingredients

  • 1/2 cup of pesto
  • 1 slice of whole wheat bread
  • 8 baby portabella mushrooms
  • 1 Tbsp. olive oil
  • Fresh basil leaves for garnish

Directions

  • 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.