portobello mushroom caps with basil pesto, mozzarella, & balsamic glaze

basil pesto

🥗Healthier: avocado pesto

💰Cheaper: homemade pesto

Avocado pesto is lower in calories and adds creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while still melting well.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: homemade balsamic reduction

Balsamic vinegar can be reduced at home for a similar flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat grill or oven to 400°F.

Clean portobello mushroom caps and remove stems.

Brush both sides of the mushroom caps with olive oil.

Season the caps with salt and black pepper.

Spread a generous layer of basil pesto inside each mushroom cap.

Place slices of mozzarella cheese on top of the pesto.

Sprinkle grated parmesan cheese over the mozzarella.

Grill the mushroom caps for about 10-12 minutes until the cheese is melted and bubbly.

If baking, place on a baking sheet and bake for 15-20 minutes.

Remove from heat and drizzle with balsamic glaze.

Garnish with fresh basil leaves and a squeeze of lemon juice before serving.

Serve warm as a main dish or appetizer.

Cooking Techniques

Spice Level:

Allergens