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Stuffed Portobello Mushrooms

Basil pesto stuffed Portobello Mushrooms."


8 large whole Portobello Mushrooms caps
2 bunches basil
3 cloves garlic (more if you like garlic)
1/2 cup Extra Virgin Olive Oil
1/2 cup shredded Parmesan Cheese
Pine nuts if wanted


Clean and dry basil leaves - take off of stems
Grind in Cuisinart Stand Mixer, add in 3 cloves minced garlic, drizzle olive oil in mixer while processing, add 1/4 cup of Parmesan Cheese and nuts
Fill Portobello mushroom caps with pesto mixture, sprinkle on other 1/4 cup of shredded Parmesan Cheese
Place in pan large enough to hold all eight mushrooms cap side up. Broil for 15 minutes or until top surface of mushrooms are brown. Serve

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Nutritional Information
Per Serving

no nutrition information available

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