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Stuffed portobello mushrooms

Stuffed portobello mushrooms

By Angelo Marchetti
20’ Prep time
20’ Cook time
40’ Total time
331 Calories
4 Serving

Summary

Make these flavorful stuffed portobello mushrooms today. they are filled with a spiced walnut ground and topped with goat cheese and pesto. they make a great meatless meal or side dish.
Angelo Marchetti 0 Followers

Step by Step

Step 1
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Step 1

Preheat the oven to 400ºF and set a wire rack on a baking sheet. Place the mushrooms open side up on the wire rack. Drizzle the mushrooms with olive oil and season with salt and pepper. Use your hands to massage the oil and seasonings into the mushrooms.
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Step 2

Place the mushrooms into the oven and bake them for 12-15 minutes or until they begin to soften and release moisture.
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Step 3

Remove the mushrooms from the oven and let them rest while you prepare the filling.
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Step 4

Heat a large skillet over medium/high heat and add olive oil to the skillet. When the olive oil is fragrant, add the onion to the skillet with a pinch of salt and sauté the onion for 2-3 minutes. Add the garlic and saute for an additional minute.
Step 5
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Step 5

Add the minced walnuts to the skillet along with the salt, pepper, paprika, and thyme. Toss until all the ingredients are coated in spices. Cook the walnuts over medium heat until they begin to brown (4-5 minutes).
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Step 6

Add the cherry tomatoes to the skillet and let them sauté with the other ingredients for 2-3 minutes.
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Step 7

Remove the skillet from heat and carefully add about ¼ cup of the walnut filling to the middle of each well of portobello mushrooms. The mixture should be a mound of filling. If your mushrooms don’t have a well in the middle, that’s okay! You can still scoop the filling on top of the mushroom.
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Step 8

Turn the heat on the oven to broil.
Step 9
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Step 9

Crumble goat cheese over the top of each mushroom and place the mushrooms back into the oven for 2-3 minutes or until the cheese has melted. Make sure to check the mushrooms after 1 minute as each oven is different.
Step 10
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Step 10

Remove the mushrooms from the oven and drizzle each mushroom with pesto. Serve and enjoy.

Tips and Warnings

  • Portobello mushrooms come in all shapes and sizes. Try your best to find the largest mushrooms you can find. If you can’t find 4-5 large mushrooms you can always use smaller mushrooms and distribute the filling accordingly.
  • Every oven is different so be sure you keep an eye on the mushrooms while they are under the broiler.

Ingredient

  • Quartered cherry tomatoes
    Quartered cherry tomatoes
  • Olive oil
    Olive oil
    221.8 ml
  • Dried thyme
    Dried thyme
    2.46 ml
  • Paprika
    Paprika
    2.46 ml
  • Large yellow onion
    Large yellow onion
    0.25
  • Coarse salt
    Coarse salt
    2.46 ml
  • Freshly ground pepper
    Freshly ground pepper
    1.23 ml
  • Large portobello mushrooms
    Large portobello mushrooms
    4.31
  • Pesto
    Pesto
    29.57 ml
  • Quartered cherry tomatoes
    Quartered cherry tomatoes
    78.78 ml
  • Chopped raw walnuts
    Chopped raw walnuts
    236.59 ml
  • Garlic
    Garlic
    2 pcs

Nutrition Facts

View nutrition facts
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