Pesto, Tomato & Goat Cheese Stuffed Portobellos

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.
Mangia!  Enjoy!