I got a great deal on some Portobello mushrooms… hence today’s post: Pesto, Tomato & Goat Cheese Stuffed Portobellos.
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
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!
Play around with this… stuff these babies with whatever you have on hand. It’s hard to go wrong with a beautiful portobello.