Portobellos with Basil Pesto & Sundried Tomatoes
These mushrooms are reminiscent of baking potato skins… they even have all the fixings! Omit the cheese to make dairy-free.
4 medium sized Portobello mushrooms
Olive oil for brushing mushrooms (about 2 tablespoons)
1/3 cup of Classic Basil Pesto
¼ cup of drained oil packed sundried tomatoes, chopped well
3 slices of bacon, cooked and crumbled (check label for allergens)
¼ cup of shredded Italian blend cheese - or any other variety of shredded cheese (omit for dairy free)
¼ cup of sour cream
Fresh parsley, chopped - for garnish
Preheat oven to 400 degrees.
Gently wash and dry the mushrooms. Cut the stem of each mushroom so they are even with the caps, and scrape the gills from the mushrooms. Discard the stems and gills.
Place the mushrooms, stem side down, in a baking pan and brush the tops with the olive oil. Bake the mushrooms for about 5-7 minutes, remove from oven and flip mushrooms.
While the mushrooms are cooking, mix together the pesto and the chopped sundried tomatoes, making sure that the tomatoes are drained well of oil before mixing.
Spoon the pesto mixture into the mushroom caps and spread evenly. Sprinkle bacon and cheese (if using) on top. Put back into the oven, and cook for another 4 minutes until mushrooms are heated through, and the cheese is melted.
Prior to serving, dollop a bit of sour cream on top and sprinkle with parsley.
Serves 4.
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