Elegant Vegan Italian Brunch: Mouthwatering Caponata Stuffed Portobello Mushrooms with Fresh Basil Pesto Drizzle
Discover a delightful and easy vegan Italian brunch recipe with our Caponata Stuffed Portobello Mushrooms, topped with fresh basil pesto. This mouthwatering dish is perfect for plant-based foodies looking for an elegant, flavorful meal that's both delicious and photogenic. Explore this scrumptious recipe and more vegan Italian dishes on CookJunkie.com.
Allergens
None
Ingredients
- 6 large Portobello mushroom caps 1 cup caponata (a mix of eggplant, olives, tomatoes, and capers) 1/2 cup fresh basil pesto 1 tablespoon olive oil Salt and pepper to taste Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Clean and remove the stems from the Portobello mushroom caps.
- Place the mushrooms, gill side up, on a baking sheet lined with parchment paper.
- Drizzle each mushroom with olive oil, then season with salt and pepper to taste.
- Bake in the preheated oven for 10 12 minutes or until tender.
- Remove the mushrooms from the oven and let them cool slightly.
- Scoop out the gills of each mushroom, leaving a cavity to hold the caponata mixture.
- Spoon the caponata into each mushroom cap, filling it completely.
- Drizzle a generous amount of fresh basil pesto over the top of the stuffed mushrooms.
- Garnish with fresh basil leaves and serve immediately.
Chef’s Insight
The combination of earthy Portobello mushrooms and rich caponata creates a satisfying mouthfeel, while the bright flavors of the homemade pesto add a refreshing zing to each bite. This dish is perfect for a vegan brunch or as an elegant side at any Italian-themed meal.
Notes
For a gluten-free dish, ensure your pesto does not contain any added gluten ingredients.