Lemon-Basil Pesto Stuffed Portobello Mushrooms

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Lemon-Basil Pesto Stuffed Portobello Mushrooms

Description:

The Lemon-Basil Pesto Stuffed Portobello Mushrooms present a delightful and vibrant dish that captivates the eye. Each large portobello cap showcases a generously packed filling of bright green, creamy pesto adorned with specks of garlic and the tiny flecks of golden-brown pine nuts. Surrounding the mushrooms, the halved cherry tomatoes contribute a pop of red, glistening with their juices. The mushrooms themselves are a rich, dark brown, their glossy surface inviting and appetizing. The overall plate is elegant, with the potential drizzle of balsamic reduction adding a glossy finish to the dish, enhancing the visual appeal and hinting at the burst of flavor that awaits each bite. Each serving looks like an artful creation, ready to impress any dinner guest.


Ingredients:

  • - 4 large portobello mushrooms
  • - 1 cup fresh basil leaves
  • - 1/4 cup pine nuts
  • - 2 cloves garlic, minced
  • - 1/2 cup grated Parmesan cheese
  • - 1/4 cup extra virgin olive oil
  • - Juice of 1 lemon
  • - Zest of 1 lemon
  • - Salt and pepper to taste
  • - 1 cup cherry tomatoes, halved
  • - Balsamic reduction for drizzling (optional)

Instructions:

  1. 1. Preheat the oven to 375°F (190°C).
  2. 2. Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and set the caps aside.
  3. 3. In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan cheese, lemon juice, lemon zest, salt, and pepper. Pulse until finely chopped.
  4. 4. With the processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Adjust seasoning if needed.
  5. 5. Place the portobello mushrooms on a baking sheet, gill side up. Generously spoon the lemon-basil pesto into each mushroom cap, pressing down slightly to pack it in.
  6. 6. Scatter the halved cherry tomatoes around the mushrooms on the baking sheet.
  7. 7. Bake for 20-25 minutes, or until the mushrooms are tender and the pesto is slightly golden.
  8. 8. Once finished, remove the mushrooms from the oven and let them cool slightly. Drizzle with balsamic reduction if desired before serving.

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