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Pesto, Tomato & Goat Cheese Stuffed Portobellos

August 1, 2013 1 Comment

I got a great deal on some Portobello mushrooms… hence today’s post: Pesto, Tomato & Goat Cheese Stuffed Portobellos.

pesto-tomato stuffed portobello mushrooms
This post contains amazon and other affiliate links.

This is super easy and tasty.  You will need:

  • 4 Portobello mushroom caps, washed and patted dry
  • balsamic vinegar
  • olive oil
  • 1 cup diced tomato
  • 1/2 cup basil pesto
  • 1 cup panko bread crumbs
  • 1 cup goat cheese crumbles
  • 2 Tbsp pine nuts
  • salt & pepper, to taste
Take your portobello caps and drizzle olive oil on them, top and bottom, and place on a foil lined baking sheet, gill side up.

Drizzle with balsamic vinegar, (about a tablespoon per cap) then sprinkle with salt and pepper.  Place in a 400 degree oven for about 5 minutes.

While the mushroom caps are in the oven, combine the pesto, tomatoes, and panko in a bowl.  I add more fresh cracked pepper here, but that’s up to you.

Pull the mushrooms from the oven and fill the caps with the tomato-panko mixture.

Top the stuffed portobellos with the goat cheese and pine nuts and return to the oven for another 5 to 10 minutes.

I wish I could give you a set time to leave them in the oven, but you’ll kind of just need to keep an eye on them.

When they’re done roasting, a few snips of fresh basil over the top and a nice glass of red wine… yum!  Mangia! Bene!

stuffed portobello mushroom and red wine

Play around with this… stuff these babies with whatever you have on hand.  It’s hard to go wrong with a beautiful portobello.
Mangia!  Enjoy!

Filed Under: Appetizers, recipes, Side Dish

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  1. Sunday Rewind » The V Spot says:
    August 3, 2014 at 7:30 PM

    […] can get the full recipe here.  Give it a try and let me know what you […]

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