About ten years ago, Portobello mushrooms seemed to be the fashionable ingredient of the day. Portobello 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 Portobello 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 Portobello Mushrooms with Roasted Tomatoes
Stuffed Portobello Mushrooms with Roasted Tomatoes are stuffed with pesto infused breadcrumbs and roasted with cherry tomatoes.
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
Instructions
- Preheat oven to 400 °F
- Place the bread in blender or food processor and pulse to make coarse crumbs. Add the pesto, salt and pepper and just combine.
- 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.
- 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.
Notes
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.