Beautiful fresh portabellos, topped with tart-marinated tomatoes and mozzarella...broiled to perfection and served with basil pesto. Is it possible to be in love-love with a recipe? Like romantically?
Marinated Tomato & Pesto Portabello Mushrooms
Guys. Let's talk about this recipe for a minute. It isn't hard. It isn't really fancy. But Oh-My-Wow is it so good. These Marinated Tomato and Pesto Portabello Mushrooms are a dish you would expect to find in a restaurant. (Like...a nice one. The kind with cloth napkins and no prices on the menu and no peanut shells on the floor.)
Portabello mushrooms are the perfect side dish. Or, for my veggie-loving friends out there, this is hearty enough for a main course.
Simply marinated tomatoes and mozzarella cheese are baked inside earthy and delicious portabello, then topped with a bright pesto topping. Marinated Tomato & Pesto Portabello Mushrooms are an excellent side dish or a complete light dinner.
Oh and they are totally done in less than 30 minutes. Once you try this simple recipe for portabello mushrooms, you will make it over and over again. Why? It takes a few ingredients, is easy to make and cooks quickly.
Ingredients Needed:
- Large portabello mushrooms
- Tomato
- Mozzarella cheese
- Pesto - Prepared or homemade.
- Olive oil
- Balsamic vinegar
- Garlic
- Salt
- Black Pepper
How to Make Stuffed Portabello Mushrooms:
- Preheat oven to 400 degrees.
- In a small bowl, combine the tomatoes, balsamic vinegar, garlic, 1 teaspoon of the olive oil, salt and pepper. Stir and let rest at room temperature while preparing the mushrooms.
- Wash and pat dry the mushroom caps. Gently scrape the inside of the mushrooms. Brush both sides lightly with the remaining olive oil.
- Flip the mushrooms so the smooth side is down on a wire rack over a baking pan. Evenly spoon the marinated tomato mixture into each mushroom. Top with cheese cubes.
- Position oven rack into top position. Bake for about 10 minutes, until the cheese is melted and the mushrooms are firm-tender. Broil for 1 - 2 minutes to toast the cheese if desired.
- Remove from oven, and spoon pesto over the top of each mushroom.
A simple drizzle of olive oil on the mushrooms helps them cook through and stay moist and tender.
You can bake these directly on the baking sheet, but I wanted the bottoms of the portabello mushrooms to cook evenly. Simply elevate them by cooking on a wire rack. The air in the oven will be able to move under and around the mushrooms during baking.
Try our recipe for Sheet Pan Salsa Chicken. So yum and low-carb.
BONUS: Marinated Tomato & Pesto Portabello Mushrooms look stunning. This recipe will certainly impress guests and are perfect for entertaining. (You can even make a mini-version using small portabello mushrooms. What a tasty party appetizer recipe that would be.)
Love this recipe? You have to try these:
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I still haven't decided what my favorite part is. The simply marinated and tangy tomatoes full of balsamic and garlic. Or the ooey-gooey toasted mozzarella cheese.
Or maybe the warm and hearty baked portabello mushrooms? No..the pesto topping.
See? It is a hard decision!
You can make your own pesto from scratch, or pick up some from your local grocery store. The flavors of basil and parmesan are the perfect addition to Marinated Tomato & Pesto Portabello.
Add the ingredients to your shopping list and enjoy this simply stunning + flavorful mushroom recipe this week. You won't be sorry.
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Stuffed Portabello Mushrooms with Tomato + Pesto
Ingredients
- 6 large portabello mushroom caps
- 1 tomato diced
- 1 cup cubed mozzarella cheese
- ½ cup prepared pesto
- 2 TB olive oil divided
- 1 TB balsamic vinegar
- ½ teaspoon minced garlic
- Pinch of salt
- Pinch of black pepper
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, combine the tomatoes, balsamic vinegar, garlic, 1 teaspoon of the olive oil, salt and pepper. Stir and let rest at room temperature while preparing the mushrooms.
- Wash and pat dry the mushroom caps. Gently scrape the inside of the mushrooms. Brush both sides lightly with the remaining olive oil.
- Flip the mushrooms so the smooth side is down on a wire rack over a baking pan. Evenly spoon the marinated tomato mixture into each mushroom. Top with cheese cubes.
- Position oven rack into top position. Bake for about 10 minutes, until the cheese is melted and the mushrooms are firm-tender. Broil for 1 - 2 minutes to toast the cheese if desired.
- Remove from oven, and spoon pesto over the top of each mushroom.
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