Adapted from Hello Healthy
Now that I’ve discovered portobello mushrooms, I love making anything portobello. This includes stuffed portobellos. Just like stuffed vegetables, I’ve always found the idea of stuffed mushrooms intriguing but I never ate any because I hated mushrooms. But now I have a newfound freedom in the culinary world!
Yield: 4 servings
- 2 tablespoons walnuts (or pine nuts)
- 2 cups loosely packed basil leaves
- ½ small avocado
- 3 tablespoons olive oil
- 4 portobello mushrooms
- 2 medium tomatoes, sliced (I like Roma tomatoes)
- 4 slices Swiss cheese
- Preheat the oven to 400F (204C). Line a baking sheet with wax paper and set aside.
- To make the pesto, combine the walnuts, basil and avocado in a food processor. Pulse until the ingredients are broken up. Add the olive oil 1 tablespoon at a time and process after each addition until you get a sauce-like consistency. Season with salt and pepper.
- Remove the stems from the portobello mushrooms and use a spoon to scrape out the inside gills. Place them cap side down on the prepared sheet pan.
- Divide the pesto evenly amongst the portobellos. Top with the sliced tomatoes and then the cheese.
- Bake in the preheated oven for 15 to 18 minutes until the cheese is bubbly.
Comments: I think what takes up the longest time in this recipe is the pesto. Otherwise, the recipe is easy and quick. Instead of Swiss cheese you can also use mozzarella or Fontina, sliced or grated. To complete the meal, I made some brown rice to go with the portobellos.