RecipesRECIPES
Portobello Mushrooms with Sun-Dried Tomato Pesto
Prep Time: 10 minutes / Cook Time: 25 minutes / Yields: 4 Mushrooms
Ingredients
4 large portobello mushroom caps
1 tbsp extra-virgin olive oil
1 red onion, sliced thin
5 oz spinach leaves
1/2 beefsteak tomato, sliced
4 oz fresh mozzarella, sliced
Fresh basil, chopped
Salt and pepper to taste
Pesto:
1/2 cup Sun-Dried Tomato Halves, chopped
2 cloves garlic
1 tbsp pine nuts
1 tbsp parmesan cheese
2 tsp white wine vinegar
1/2 tsp oregano
1 cup basil
Instructions
Our Portobello Mushrooms with Sun-Dried Tomato Pesto is easy to prepare and delicious. This dish can be served as a stunning appetizer, a side dish, or a main course for a vegetarian option. It is a delectable, nutritious, and satisfying recipe that is sure to impress!
Step 1
Preheat oven to 400 F.
Step 2
Arrange mushroom caps gill-side up on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender, about 15 minutes.
Step 3
Make the pesto. Blend olive oil, water, California Sun Dry Sun-Dried Tomato Halves, garlic, pine nuts, parmesan, white wine vinegar, oregano, and basil.
Step 4
Top each mushroom cap with a generous layer of pesto, thin onion slices, spinach, tomato and mozzarella.
Step 5
Place stacked mushrooms back in the oven, bake for another 5-8 minutes or until mozzarella begins to melt.
Step 6
Top the Portobello Mushrooms with Sun-Dried Tomato Pesto with fresh basil and serve.
PRODUCT USED
Sun-Dried Tomato Halves in Oil (Pack of Two)
A delicious ingredient for all of your favorite recipes and a natural snack
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Recipes
Portobello Mushrooms with Sun-Dried Tomato Pesto
Prep Time: 10 minutes / Cook Time: 25 minutes / Yields: 4 Mushrooms
Ingredients
4 large portobello mushroom caps
1 tbsp extra-virgin olive oil
1 red onion, sliced thin
5 oz spinach leaves
1/2 beefsteak tomato, sliced
4 oz fresh mozzarella, sliced
Fresh basil, chopped
Salt and pepper to taste
Pesto:
1/2 cup Sun-Dried Tomato Halves, chopped
2 cloves garlic
1 tbsp pine nuts
1 tbsp parmesan cheese
2 tsp white wine vinegar
1/2 tsp oregano
1 cup basil
Instructions
Our Portobello Mushrooms with Sun-Dried Tomato Pesto is easy to prepare and delicious. This dish can be served as a stunning appetizer, a side dish, or a main course for a vegetarian option. It is a delectable, nutritious, and satisfying recipe that is sure to impress!
Step 1
Preheat oven to 400 F.
Step 2
Arrange mushroom caps gill-side up on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender, about 15 minutes.
Step 3
Make the pesto. Blend olive oil, water, California Sun Dry Sun-Dried Tomato Halves, garlic, pine nuts, parmesan, white wine vinegar, oregano, and basil.
Step 4
Top each mushroom cap with a generous layer of pesto, thin onion slices, spinach, tomato and mozzarella.
Step 5
Place stacked mushrooms back in the oven, bake for another 5-8 minutes or until mozzarella begins to melt.
Step 6
Top the Portobello Mushrooms with Sun-Dried Tomato Pesto with fresh basil and serve.