Stuffed Portobello Mushrooms
Ingredients
The mushrooms
-
4-5
large
portobello mushrooms, stem removed
-
1.5
tablespoons
olive oil
-
½
teaspoon
coarse salt
-
¼
teaspoon
freshly ground pepper
The filling
-
¼
large
yellow onion, diced
-
2
cloves
garlic, minced
-
1
cup
chopped raw walnuts
-
½
teaspoon
coarse salt
-
½
teaspoon
freshly ground pepper
-
½
teaspoon
paprika
-
½
teaspoon
dried thyme
-
⅓
cup
quartered cherry tomatoes
-
2
oz.
plain goat cheese
-
2
tablespoons
pesto
Instructions
- Preheat the oven to 400ºF and prepare a wire rack on a baking sheet.
- Drizzle the mushrooms with olive oil and season with salt and pepper, then bake for 12-15 minutes until softened.
- In a skillet, heat olive oil, sauté onions, and garlic, then add walnuts and spices, cooking until browned.
- Add cherry tomatoes to the skillet and sauté until they burst.
- Fill each mushroom with about ¼ cup of the walnut mixture.
- Switch the oven to broil, crumble goat cheese on top of the mushrooms, and broil for 2-3 minutes until the cheese melts.
- Drizzle pesto over the mushrooms and serve.
Nutrition Facts (estimated)
Servings
4
Calories
331
Total fat
30g
Total carbohydrates
10g
Total protein
10g
Sodium
20mg
Cholesterol
20mg
You might also like