Caprese & Pesto Stuffed Portobello Mushrooms
How to make stuffed portobello mushrooms with cherry tomatoes and fresh mozzarella in a balsamic glaze. This recipe pairs beautifully with a @SIPtheGoodLife Petite Sirah.
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???? INGREDIENTS ????
2 large portobello mushrooms, stems & gills removed
2 tablespoons unsalted butter, melted
1 cloves garlic, minced
¼ teaspoon sea salt
1 teaspoon chopped fresh parsley
2 tablespoons pesto
½ cup cherry tomatoes
½ cup fresh mozzarella balls
1 teaspoon balsamic glaze
1 tablespoon chiffonade basil
???? INSTRUCTIONS ????
Preheat oven to 400˚F.
Prepare the 2 portabellas by gently popping off the stems. Using a spoon, remove the gills from inside the cap. Carefully.
Wash the mushroom caps and set aside to dry.
Whisk together the 2 tablespoons melted butter, 1 clove minced garlic, ¼ teaspoon salt, and 1 teaspoon chopped parsley.
Transfer the bellas to a rimmed baking sheet that has been lined with parchment. Brush the mushroom caps all over with the butter mixture.
Bake mushrooms for 10 minutes, until they just begin to soften.
Remove the mushrooms from the oven.
Take 2 tablespoons of pesto and fully coat the inside of the mushrooms. Divide the ½ cup of cherry tomatoes between the mushrooms along with the ½ cup of fresh mozzarella balls. Salt and pepper to taste.
Return the mushrooms back to the oven and bake for another 10 minutes, or until the cheese is melted.
Remove from the oven and drizzle 1 teaspoon of balsamic glaze over the mushrooms and top them off with 1 tablespoon of basil.
Enjoy with a SIP certified ( Petite Sirah!
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#winepairing #recipevideo #mushroomrecipe #vegetarian
Grilled Portobello Mushrooms with Pesto Stuffing | Doug Cooking
Portobello or Portabella? Either way, this original veggie griller gets a super mushroom makeover for the barbecue. Deconstructed pesto stuffing fills this grilled fungi with flavor. Enjoy!
Grilled Portobello Mushrooms with Pesto Stuffing
Recipe Recap:
2 Portabella Mushrooms, cleaned and stemmed
1 English Muffin, finely diced
1/4 C Pine Nuts
1/4 C Parmesan Cheese
3 Tbsp Chopped Fresh Basil
1 Garlic Clove
Olive Oil
Salt and Pepper
Optional:
Mozzarella Cheese Slices
Tomato Slices
Fresh Whole Basil Leaves
English Muffins
Preheat grill. In a large bowl, add 1-2 Tbsp olive oil, salt and pepper. Rub sides of the bowl with a peeled/smashed clove of garlic. Place each mushroom in the bowl and coat with the oil mixture. Set mushrooms aside. Add English muffin crumbs to the same bowl, adding more oil, and mix to coat crumbs. Toast crumbs in a grill-safe pan until golden, then add pine nuts, toasting 1-2 minutes more. Add portabellas to the grill, stem side down and cover. Add toasted crumb mixture, parmesan cheese, and chopped basil to a bowl to combine. Flip portabellas on the grill, and fill stem side with the stuffing, then cover. Grill until stuffing settles, then add any additional cheese slices over top to melt. Serve open faced or on your favorite bun with toppings. Enjoy!
Credits:
All Production by Doug
Background Music by Silent Partner
2016
Basil Pesto and Cheese Mushroom Recipe Video
Calling all veggie fans! You'll love these stuffed mushrooms made with Wingreens basil pesto. Perfect finger food for a weekend party!
Available at wingreensfarms.com
Easy Stuffed Mushrooms #shorts
Recipe link
Easy Stuff Mushrooms with Pesto and Feta Cheese - Recipe by A Homemade Chef
Hi
My name is Veena Azmanov and I am the face behind Veena’s Art of Cakes and A Homemade Chef.
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Ingredients
10 large or 20 medium Mushrooms or a Combination of both with Stems.
One small onion chopped fine
One small garlic chopped fine
¼ cup bread crumbs
2 tbsp. Pesto
2 tbsp. Sour Cream
¼ cup Olive Oil
¼ cup Feta Cheese cut into small cubes.
¼ cup Mozzarella Cheese (grated)
Salt and Pepper to Taste
Method :
I Could NEVER GIVE UP PIZZA - Grilled Portobello Pesto Pizza
GRILLED PORTOBELLO PESTO MINI “PIZZA”
(2 SERVINGS)
What You’ll Need –
2 large portobello mushrooms, stems removed
Extra-virgin coconut or olive oil
6 tablespoons basil pesto (homemade or pre-made – Here’s a good version)
2 slices Italian prosciutto
1 ball buffalo mozzarella, cut into 1⁄4-to 1⁄2-inch-thick slices, like BUF Creamery
Sea salt, preferably iodized, to taste
Cracked black pepper, to taste
What To Do –
Set one burner of a gas grill to high, or place a grill pan on the stove with the burner set to medium-high heat.
Rub the cap side of the mushrooms with oil, place on the grill or grill pan cap side up, and grill for about 5 minutes, until the caps begin to brown slightly.
Flip over and grill, gill side up, for another 5 minutes. Remove the mushrooms from the grill or burner. Leave the heat on.
Spoon 3 tablespoons of pesto onto the gill side of one mushroom, add 1 slice prosciutto, arranging it to fit neatly in the gill cup, and then top with half the mozzarella slices. Repeat with the other mushroom.
Return the grill pan to the stove top for about 5 minutes, or until the cheese is melted.
Season with salt and pepper and serve.
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