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    Home » Keto » Stuffed Portobello Mushrooms

    Stuffed Portobello Mushrooms

    Published: Dec 7, 2019 · Modified: Apr 1, 2020 by Trish Leave a Comment 129 words. About 1 minute to read this article.

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    This post may contain affiliate links.  You can read the affiliate disclosure HERE

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    stuffed mushrooms with cherry tomatoes
    Mediterranean-Inspired Stuffed Portobello Mushrooms
    Mediterranean-Inspired Stuffed Portobello Mushrooms
    Mediterranean-Inspired Stuffed Portobello Mushrooms
    stuffed mushrrom
    stuffed mushroom
    Mediterranean-Inspired Stuffed Portobello Mushrooms
    Mediterranean-Inspired Stuffed Portobello Mushrooms
    Mediterranean-Inspired Stuffed Portobello Mushrooms
    Mediterranean-Inspired Stuffed Portobello Mushrooms

    Here is a warm and satisfying twist on a classic Caprese salad. Fresh basil doesn’t hold up well to heat, so pesto sauce is used instead. You can used prepared pesto for this recipe, but for best results, try it with this fresh basil pesto recipe

    You can use either fresh or dried mozzarella in this recipe. Fresh is really delicious and it melts beautifully, but it has a higher moisture content. As a result, there may be some excess moisture in the pan after baking. 

    stuffed mushrooms with cherry tomatoes

    How do I prepare stuffed mushrooms?

    To prepare the mushroom caps, gently remove stems by hand. Then, scoop out the gills with a spoon and discard. This will give you more room to add your toppings, plus it will remove any residual grit.

    Print
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    Mediterranean-Inspired Stuffed Portobello Mushrooms

    Mediterranean-Inspired Stuffed Portobello Mushrooms

    • Author: Trish
    • Prep Time: 10 Minutes
    • Cook Time: 15 Minutes
    • Total Time: 25 Minutes
    Print Recipe
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    Ingredients

    Scale

    6 large Portobello mushroom caps, stems and gills removed
    3 T. extra virgin olive oil
    6 oz. fresh or shredded mozzarella cheese
    ½ pint grape tomatoes, washed, dried, and cut in half
    ½ c. fresh or bottled pesto*

    Sea salt and black pepper, to taste

    Garnish (optional):

    Aged balsamic vinegar or glaze

     

    *see Fresh Basil Pesto recipe 


    Instructions

    1.    Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

    2.    With a pastry brush, brush olive oil on outside of each mushroom cap, and around the interior and edges. Place oiled caps on prepared baking sheet and evenly divide the mozzarella cheese between them. Top each cap with grape tomatoes and drizzle with pesto. Sprinkle with salt and black pepper, to taste.

    3.    Place baking sheet in pre-heated oven and bake for approximately 15
    minutes, or until cheese is melted. Remove from heat and drizzle with aged balsamic vinegar or a thicker glaze, if desired. Serve immediately. Enjoy!


    Keywords: mediterranean inspired stuffed portobello mushrooms

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    Hi I'm Trish, Thank you for stopping by my blog. I am on a journey to living a healthier life via lifestyle change. I hope sharing my story and sharing healthy recipes and resources can help you too. More →

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    6 shares