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Stuffed Portobello Mushrooms with Pesto

Italian \ Dinner \ Main Dish
Votes: 2
Rating: 5
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Prep Time5minutes
Cook Time30minutes
Passive Time
servings
There is no Nutrition Label for this recipe yet.

I love the colors in this recipe and the flavors all harmoniously meld together.

When cleaning out your Portobello mushrooms, remove the stem by gently turning it and carefully remove the black gills using a spoon. Be gentle because the mushroom can easily break apart. You can reserve the stems and use them in soups or stocks but may want to discard after cooking and before eating because they are somewhat chewy…and not in a good way.

ENJOY!

 

Baked Portobellos

Ingredients

  • 6 portobello mushrooms
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons tamari
  • 1/2 cup Parmela Creamery Vegan Mozzarella Cheese

Directions

  1. Remove the stem from the portobello and finely chop.
  2. Set aside the vegan mozzarella. Mix olive oil, tamari, and maple syrup together in a small bowl along with the finely chopped stems.
  3. Brush the mixture into the into the mushrooms evenly.
  4. Bake in 350°F oven for 25 minutes.
  5. Remove mushrooms from oven, stuff each cap with riced cauliflower, and cover with 1/2 cup #parmelacreamery vegan mozzarella.
  6. Return to oven and broil for 4 to 5 minutes.
  7. Once mushrooms have cooled, garnish as preferred ( tomato, favorite sauce, etc. all work well ). Serve with pesto.

Riced Cauliflower Stuffing

Ingredients

  • 12 ounces cauliflower riced
  • 5 cloves garlic chopped
  • 1 shallot chopped
  • 1 tablespoon olive oil

Directions

  1. Rice cauliflower in a food processor ( or use packaged cauliflower rice ).
  2. Add chopped garlic and minced shallot to skillet and heat for 1-2 minutes, mixing frequently.
  3. Add cauliflower rice to skillet, mix well, and cook for 7 minutes.

Basil Pesto

Ingredients

  • 2 ounces fresh basil
  • 4 cloves garlic
  • 1/3 cup pine nuts
  • 1/8 cup olive oil
  • 1/2 teaspoon salt

Directions

  1. Combine basil, garlic, pine nuts, olive oil, and salt in a food processor.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

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