Tomato Pesto Portabello Mushrooms

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?

A portabello mushroom stuffed with marinated tomatoes and topped with mozzarella cheese and pesto

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.

Mushrooms filled with tomatoes and mozzarella

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.

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.)

Marinated Tomato + Pesto Portabello Mushrooms

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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!

Mushrooms on a wire rack on a backing sheet

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.

Portabello mushrooms topped with mozzarella and marinated tomatoes, pesto on a white plate

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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5 from 6 votes

Hello, Portabellos! Marinated Tomato and Pesto Portabello Mushrooms

This recipe for portabello mushrooms is out of this world good. Stuffed with marinated tomatoes, topped with melty cheese and basil pesto, you can enjoy this as a hearty side dish or a meat-free dinner.
Course Side Dish
Cuisine Italian
Keyword portabella mushrooms, portabello mushrooms
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 198kcal
Author Buy This Cook That


  • 6 large portabello mushroom caps
  • 1 to mato diced
  • 1 cup cubed mozzarella cheese
  • 1/2 cup prepared pesto
  • 2 TB olive oil divided
  • 1 TB balsamic vinegar
  • 1/2 tsp minced garlic
  • Pinch of salt
  • Pinch of black pepper


  • 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.


Serving: 1Mushroom | Calories: 198kcal | Carbohydrates: 5g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 318mg | Potassium: 319mg | Fiber: 1g | Sugar: 3g | Vitamin A: 545IU | Calcium: 130mg | Iron: 0.5mg

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