RecipesRECIPES

Portobello Mushroom with Sun-Dried Tomato Pesto

Prep Time: 10 minutes / Cook Time: 25 minutes / Yields: 4 Mushrooms

California Sun Dry

Ingredients

4 large portobello mushroom caps
1 tbsp extra-virgin olive oil
1 (8.5oz) jar California Sun-Dry Pesto
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

Instructions

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
Top each mushroom cap with a generous layer of pesto, thin onion slices, spinach, tomato and mozzarella.

Step 4
Place stacked mushrooms back in the oven, bake for another 5-8 minutes or until mozzarella begins to melt.

Step 5
Top with fresh basil and serve.

PRODUCT USED

Pesto

Savor the flavor of traditional Basil Pesto Sauce enhanced with our delicious Sun-Dried Tomatoes.

California Sun Dry
California Sun Dry

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Recipes

Portobello Mushroom with Sun-Dried Tomato Pesto

Prep Time: 10 minutes / Cook Time: 25 minutes / Yields: 4 Mushrooms

California Sun Dry

Ingredients

4 large portobello mushroom caps
1 tbsp extra-virgin olive oil
1 (8.5oz) jar California Sun-Dry Pesto
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

Instructions

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
Top each mushroom cap with a generous layer of pesto, thin onion slices, spinach, tomato and mozzarella.

Step 4
Place stacked mushrooms back in the oven, bake for another 5-8 minutes or until mozzarella begins to melt.

Step 5
Top with fresh basil and serve.

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