While friends enjoy hitting the mall, I enjoy wandering at a grocery store. I especially enjoy the produce section when I score on sales! There was a super sale on portobello mushroom caps recently and those found its way in my grocery cart. I’ve been searching for recipes to use them in and on a whim, made these Italian Stuffed Mushroom Caps as a great side dish…
Portobello mushrooms are wonderful to stuff because they are a nice size and the shape allows for lots of stuffing. This recipe involves chopped tomatoes, a bit of homemade pesto, shredded parmesan cheese and a splash of balsamic vinegar. Everything is tossed together, stuffed into the mushroom cap and then baked until the cheese melts. It’s a perfect side dish for any Italian inspired menu!
original Joelen recipe
4 large portobello mushroom caps, destemmed
1-2 large plum tomatoes, seeded and chopped
1-2 tablespoons pesto (homemade or storebought)
1/4 cup shredded Parmesan cheese
1 tablespoon balsamic vinegar
Preheat the oven to 350 degrees.
Combine the remaining ingredients in a bowl. Stuff the mushroom caps with the tomato mixture and place on a baking sheet. Bake in the preheated oven for 15 minutes and serve hot.