Sumptuous Stuffed Portobello Mushrooms with Garlic Herb Pesto

Allergens

Nuts (walnuts)

Ingredients

• 6 large Portobello mushrooms, cleaned and stems removed
• 1 1/2 cups fresh basil leaves
• 1 cup walnuts, roughly chopped
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 cup olive oil
• Salt and pepper to taste
• Freshly ground black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. In a food processor, combine basil leaves, walnuts, Parmesan cheese, garlic, salt, and pepper. Process until well combined.
3. Gradually add olive oil while processing, until pesto reaches desired consistency.
4. Spread a generous amount of garlic herb pesto onto each mushroom cap.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake in preheated oven for 20 25 minutes, or until mushrooms are tender and pesto is slightly golden.
7. Remove from the oven and allow to cool slightly before serving.

Chef’s Insight

To enhance the aroma, add a pinch of dried thyme or oregano to the pesto.