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Pesto and Mozzarella Stuffed Portobello Mushrooms

Bigger mushrooms, bigger flavor. These stuffed portobellos are a showstopper — pesto, fresh mozzarella, and a drizzle of balsamic make them look like they came from a nice Italian restaurant. They work as an appetizer or a light main for a dinner party.
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Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 8 portobello mushroom caps stems removed
  • 1/2 cup basil pesto store-bought or homemade
  • 8 oz fresh mozzarella sliced
  • 1/2 cup cherry tomatoes halved
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic glaze
  • Fresh basil leaves for garnish
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment.
  2. Brush portobello caps inside and out with olive oil and season with salt, pepper, and garlic.
  3. Spread a generous spoonful of pesto inside each mushroom cap.
  4. Layer mozzarella slices and cherry tomato halves on top.
  5. Bake for 18-20 minutes until mozzarella is melted and mushrooms are tender.
  6. Drizzle with balsamic glaze and garnish with fresh basil before serving.