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.