Stuffed Portobello Mushrooms with Spinach and Walnut Pesto
For the Mushrooms:
- 4 large Portobello mushrooms, stems removed and gills scraped out
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spinach Walnut Pesto:
- 2 cups fresh spinach
- 1/2 cup fresh basil leaves
- 1/3 cup walnuts, toasted
- 2 garlic cloves
- 1/4 cup olive oil (plus more if needed)
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish:
- 1/4 cup breadcrumbs (optional, for extra crunch)
1. Preheat Oven:
- Preheat your oven to 400°F .
2. Prepare Mushrooms:
- Brush the mushrooms with olive oil and sprinkle with salt and pepper.
- Place them on a baking sheet, gill-side up, and roast for 10 minutes.
- Remove from the oven and set aside.
3. Make the Pesto:
- In a food processor, combine spinach, basil, walnuts, garlic, olive oil, lemon juice, salt, and pepper.
- Blend until smooth, adding a bit more olive oil if needed to reach a creamy consistency.
4. Stuff the Mushrooms:
- Divide the pesto evenly among the roasted mushrooms, spreading it in a thick layer.
- Sprinkle with breadcrumbs (if using) for added texture.
5. Bake:
- Return the stuffed mushrooms to the oven and bake for an additional 10–12 minutes, until the mushrooms are tender and the topping is slightly golden.
6. Serve:
- Transfer the stuffed mushrooms to a serving plate and garnish with extra spinach leaves or basil for presentation.
Enjoy these hearty, flavorful stuffed mushrooms as a main course or a standout side dish!
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