Basil-Pesto Stuffed Portobello Mushrooms

Plump portobello mushrooms filled with a vibrant basil-pesto mixture and baked until tender, offering a vegetarian main that's both elegant and simple.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 20 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 4 large portobello mushrooms
• 1/2 cup fresh basil
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup Parmesan cheese
• 3 tbsp olive oil
• 1/2 lemon
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Remove stems from 4 large portobello mushrooms and scrape out gills with a spoon. Brush mushroom caps with 1 tbsp olive oil and place on a baking sheet, gill-side up.
2. Step 2: In a food processor, combine 1/2 cup fresh basil, 1/4 cup pine nuts, 2 minced garlic cloves, 1/4 cup grated Parmesan, 1/4 tsp salt, 1/8 tsp pepper, and 2 tbsp olive oil. Pulse until smooth, scraping down sides as needed. Add juice from 1/2 lemon and pulse once more to combine.
3. Step 3: Spoon pesto mixture evenly into each mushroom cap, filling to the brim. Bake for 20 minutes until mushrooms are tender and edges are slightly browned.
4. Step 4: While mushrooms bake, heat remaining 1 tbsp olive oil in a small skillet over medium heat. Add any leftover pesto to the skillet and cook for 2 minutes until fragrant and slightly thickened.
5. Step 5: Remove mushrooms from oven and drizzle with the warm pesto sauce from the skillet. Serve immediately as a main course or side dish.