Gourmet Stuffed Portobello Mushrooms with Sun-Dried Tomato Pesto & Herbed Goat Cheese

Allergens

None

Ingredients

• 1. 4 large portobello mushroom caps 2. 1 cup sun
• dried tomatoes (not in oil) 3. 1/2 cup fresh basil leaves 4. 1/4 cup pine nuts 5. 1/4 cup goat cheese, softened 6. 2 tbsp olive oil 7. 1 clove garlic, minced 8. Salt and pepper, to taste 9. 1/4 cup breadcrumbs 10. 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a food processor, combine sun dried tomatoes, basil leaves, pine nuts, olive oil, and garlic. Pulse until smooth. Season with salt and pepper.
3. Remove stems from portobello mushroom caps and gently clean the caps.
4. Combine breadcrumbs and Parmesan cheese in a shallow dish. Mix well.
5. Spread a generous amount of sun dried tomato pesto on each mushroom cap. Top with a dollop of softened goat cheese.
6. Dip the edge of each mushroom cap in the breadcrumb mixture, pressing gently to adhere.
7. Place stuffed mushrooms on prepared baking sheet. Bake for 20 25 minutes or until tender and edges are golden brown.
8. Allow to cool slightly before serving.

Chef’s Insight

The combination of sun-dried tomato pesto and herbed goat cheese adds depth and complexity to this dish.

Notes

Use high-quality sun-dried tomatoes and fresh basil for best flavor.