Stuffed Portabello Mushrooms with Roasted Tomatoes

Posted on by February 11, 2018

Stuffed Portabello Mushrooms with Roasted Tomatoes

Print recipe
Serves 4

Ingredients

  • 4 large Portabello mushrooms (stems removed)
  • 1/4 cup olive oil
  • 1 cup cherry or grape tomatoes (you may substitute with regular tomatoes that have been cut in half and then cut into wedges)

Stuffing

  • 3 Slices fresh white breadcrumbs
  • 1/3 cup pesto
  • salt and freshly ground pepper to taste

Dressing

  • 2 Tbsp balsamic vinegar
  • 4 Tbsp olive oil
  • 1/4 Tsp salt

Directions

Preheat oven to 400 °F
Stuffing
Place the bread in blender or food processor and pulse to make coarse crumbs. Add the pesto, salt and pepper and just combine.
stuffing for portobello mushrooms
Brush the mushrooms top and bottom liberally with olive oil. Place the mushrooms, cavity side up, in a baking dish, that is large enough to hold the mushrooms in one layer. Sprinkle with salt and pepper, then fill each mushroom with the pesto mixture, pressing it into a compact topping.
Stuffed Portobello Mushrooms with roasted tomatoes
Add the cherry tomatoes to the pan, then sprinkle with more salt, pepper. Drizzle on more olive oil. Roast for about 10 - 15 minutes, or until tomatoes begin to burst.
Dressing
Combine the olive oil, salt and balsamic vinegar.
To serve, place small amounts of salad greens on serving plates. Sprinkle greens with some of the dressing. Add stuffed mushroom and some tomatoes and drizzle a little bit of the dressing on the mushrooms.