Description
A delicious and savory dish featuring portobello mushrooms topped with pesto and creamy goat cheese, baked to perfection.
Ingredients
Scale
- 4 large portobello mushrooms
- 1 cup pesto
- 8 oz goat cheese, crumbled
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushrooms and remove the stems.
- Brush the mushrooms with olive oil and season with salt and pepper.
- Spread a generous amount of pesto inside each mushroom cap.
- Top with crumbled goat cheese and halved cherry tomatoes.
- Place the mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is slightly golden.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Feel free to add other toppings like pine nuts or spinach for extra flavor.
- Serve with a side salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mushroom
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Pesto, Goat Cheese, Baked Portobello, Vegetarian Recipe