Pesto stuffed portobellos are the secret weapon to make you the hit of any party and they’ll only take you about 10-15 minutes to make. They’re super easy and so delicious, you’ll forget it’s only vegetables.
Portobello mushrooms are the best friend you never knew you needed. They’re filled with protein, fiber, B-vitamins, antioxidants, and natural anti-inflammatories. They’re also super delicious and go well with just about everything!
How to Make Pesto Stuffed Portobello Mushrooms
Prepare the mushrooms by gently washing and removing the stems them if you didn’t buy the caps alone. The key to this recipe is a harmonious balance of delectable flavors. So that means, soaking your mushrooms in olive oil and tamari sauce for 2 hours before baking them in the oven.
While the oven heats up, lay out some parchment paper and grab your pre-soaked mushrooms. You’ll then fill each mushroom up with your pesto sauce and place them onto the parchment paper with ample space in between. Once that's done, your oven should be ready and so should the mushrooms in about 1 an hour.
How to Make Pesto Sauce
Pesto is one of those amazing things in the world that you can customize to your liking. The pesto we’ve used is a yummy classic, using only 6 basic household ingredients.
The trick to making pesto sauce is to mix all dry ingredients in a food processor, including the lemon juice. From there, start to slowly pour the olive oil into the processor as it is mixing.
You can stop every now and then to scrape the sides and make sure there aren’t any big clumps in there. You’ll know it’s ready to be served when you have a bright green and creamy consistency.
How to Store Your Stuffed Mushrooms
Stuffed mushrooms are best served immediately but if you’re like me and tend to cook three too many dishes at once, here’s how to save yourself.
- Pesto sauce can be stored in the refrigerator anywhere from 3-5 days.
- Mushrooms can be prepared earlier on and just stored in the refrigerator until ready to bake.
- For reheating purposes, you can place them in a toaster oven for a couple of minutes to revive them.
Lucky for us, it doesn’t get any easier than a pesto stuffed mushroom!
Want to try more savory plant-based appetizers? Check out some of these other great recipes!
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Roasted Brussel Sprouts and Tofu in Ginger-Sesame Balsamic Sauce (GF)
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Baked Buffalo Organic Cauliflower Bites
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Spring Rolls with Ginger-Almond Sauce
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Zucchini Zoodles with Cilantro Pesto GF
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Vegan Jackfruit BBQ Ribs
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What is your favorite pesto sauce creation? Let us know on the links below! If you have an amazing dish you'd like to share with us, check out our ➡️Share A Recipe Page⬅️ and tell about some of your own classics just like Maurizio!
