Caprese & Pesto Stuffed Portobello Mushrooms

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat while maintaining flavor.

pesto

🥗Healthier: homemade pesto

💰Cheaper: store-bought basil sauce

Homemade pesto can be fresher and lower in preservatives.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Preheat oven to 400°F (204°C).

Remove stems from portobello mushrooms and scrape out the gills carefully.

Rinse the mushrooms and let them dry.

In a bowl, mix melted butter, salt, minced garlic, and chopped parsley.

Brush the butter mixture all over the mushrooms.

Place the brushed mushrooms on a parchment-lined baking sheet.

Bake the mushrooms for 10 minutes until just soft.

Remove the mushrooms from the oven and add pesto, halved cherry tomatoes, and mozzarella on top.

Return the mushrooms to the oven and bake for another 10 minutes until the cheese is melted and warm.

Remove from the oven and drizzle with balsamic glaze and add chiffonade basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens