About ten years ago, Portabello mushrooms seemed to be the fashionable ingredient of the day. Portabello mushrooms are just grown up cremini mushrooms and cremini mushrooms are the original parent of today’s white mushroom.
Mushrooms are commonly classified with vegetables, but are really a member of the funghi family. They provide important nutrients, including selenium, potassium, riboflavin, niacin, and Vitamin D.
Stuffed Portabello Mushrooms with Roasted Tomatoes are stuffed with pesto infused breadcrumbs and roasted with cherry tomatoes.
This meaty dish can be served as a salad course on it’s own, as a side “vegetable” or a main dish for a vegetarian meal.
Stuffed Portabello Mushrooms with Roasted Tomatoes
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