Description
Delicious and healthy vegetarian stuffed portobello mushrooms filled with pesto, cheese, and sundried tomatoes.
Ingredients
Scale
- 4 portobello mushrooms, cleaned with stems and gills removed
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ½ cup pesto sauce
- 1 cup shredded mozzarella cheese
- ¼ cup sundried tomatoes, chopped
- ¼ cup fresh chopped basil
Instructions
- Preheat your oven to 425 degrees F and line or grease a large baking sheet. Place the cleaned portobello mushrooms top-side down on the prepared baking sheet. Brush the mushrooms with avocado oil.
- In a small bowl, mix together the garlic powder, Italian seasoning, and salt. Evenly sprinkle the seasoning mixture over the mushrooms.
- Fill each mushroom with 2 tablespoons of pesto sauce, then top with ¼ cup of shredded mozzarella cheese. Arrange the chopped sundried tomatoes on top of the cheese.
- Bake the mushrooms in the preheated oven for 12-14 minutes, or until the mushrooms are softened and the cheese is melted.
- Garnish with fresh chopped basil before serving.
Notes
- For added flavor, consider mixing some chopped spinach or artichokes into the pesto before stuffing the mushrooms.
- If you prefer a bit of crunch, top the stuffed mushrooms with breadcrumbs before baking for a crispy texture.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 232
- Sugar: 2g
- Sodium: 400mg
- Fat: 16.9g
- Saturated Fat: 7g
- Unsaturated Fat: 9.9g
- Trans Fat: 0g
- Carbohydrates: 6.1g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 30mg