thekimenator: Pesto-stuffed Portabellos. I found inspiration for this recipe from Martha Schulman’s recipe that was in the NYTimes; however, I decided to tweek it a bit. I added some egg white, cut the pesto & added goat cheese. I was pleased with the results. Here’s the recipe: 2 portobello mushroom caps, take the stem off & carefully scrape out the gills with a spoon 2 tbsp pesto sauce (homemade or jarred) 2 egg whites 1 oz goat cheese (Trader Joe’s sells perfect size goat cheese medallions these days) Directions: Preheat oven to 400 F Whisk egg whites & fold in pesto sauce & goat chese gently Bake portobellos for 8-10 minutes, can toss with a bit of olive oil & salt & pepper if desired. Pat out excess moisture from roasting Add half of mixture to each portobello cap Bake in oven for 30-35 minutes

thekimenator:

Pesto-stuffed Portabellos. I found inspiration for this recipe from Martha Schulman’s recipe that was in the NYTimes; however, I decided to tweek it a bit. I added some egg white, cut the pesto & added goat cheese. I was pleased with the results.

Here’s the recipe:

  • 2 portobello mushroom caps, take the stem off & carefully scrape out the gills with a spoon
  • 2 tbsp pesto sauce (homemade or jarred)
  • 2 egg whites
  • 1 oz goat cheese (Trader Joe’s sells perfect size goat cheese medallions these days)

Directions:

  1. Preheat oven to 400 F
  2. Whisk egg whites & fold in pesto sauce & goat chese gently
  3. Bake portobellos for 8-10 minutes, can toss with a bit of olive oil & salt & pepper if desired.
  4. Pat out excess moisture from roasting
  5. Add half of mixture to each portobello cap
  6. Bake in oven for 30-35 minutes

(Source: thefreshcipebox)

thekimenator: Pesto-stuffed Portabellos. I found inspiration for this recipe from Martha Schulman’s recipe that was in the NYTimes; however, I decided to tweek it a bit. I added some egg white, cut the pesto & added goat cheese. I was pleased with the results. Here’s the recipe: 2 portobello mushroom caps, take the stem off & carefully scrape out the gills with a spoon 2 tbsp pesto sauce (homemade or jarred) 2 egg whites 1 oz goat cheese (Trader Joe’s sells perfect size goat cheese medallions these days) Directions: Preheat oven to 400 F Whisk egg whites & fold in pesto sauce & goat chese gently Bake portobellos for 8-10 minutes, can toss with a bit of olive oil & salt & pepper if desired. Pat out excess moisture from roasting Add half of mixture to each portobello cap Bake in oven for 30-35 minutes

thekimenator:

Pesto-stuffed Portabellos. I found inspiration for this recipe from Martha Schulman’s recipe that was in the NYTimes; however, I decided to tweek it a bit. I added some egg white, cut the pesto & added goat cheese. I was pleased with the results.

Here’s the recipe:

  • 2 portobello mushroom caps, take the stem off & carefully scrape out the gills with a spoon
  • 2 tbsp pesto sauce (homemade or jarred)
  • 2 egg whites
  • 1 oz goat cheese (Trader Joe’s sells perfect size goat cheese medallions these days)

Directions:

  1. Preheat oven to 400 F
  2. Whisk egg whites & fold in pesto sauce & goat chese gently
  3. Bake portobellos for 8-10 minutes, can toss with a bit of olive oil & salt & pepper if desired.
  4. Pat out excess moisture from roasting
  5. Add half of mixture to each portobello cap
  6. Bake in oven for 30-35 minutes

(Source: thefreshcipebox)

Posted 3 months ago & Filed under Mushrooms, Appetizer, Entree, Vegetarian, 48 notes View high resolution

Notes:

  1. awakebeneathtrees reblogged this from canttuchthis
  2. notlegallyblonde reblogged this from xtina-marks-the-spot
  3. thingsiwillnevercook reblogged this from thekimenator
  4. xtina-marks-the-spot reblogged this from thekimenator and added:
    INSPIRATION. will attempt...a dinner party tonight...work...
  5. katieinmidlife reblogged this from thekimenator and added:
    SP you said you were going...cook something this weekend…..
  6. foodiwanttocook reblogged this from canttuchthis
  7. meganedwyer reblogged this from thekimenator and added:
    Yum. I’ma make this happen.
  8. canttuchthis reblogged this from thekimenator and added:
    mini portabellos...bread crumbs on top and goodness gracious they’re superb. no
  9. thekimenator reblogged this from thefreshcipebox
  10. thefreshcipebox posted this

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All of these recipes look delicious, and most of them seem relatively easy. Still, I will almost definitely never make any these things... but here's hoping, right?

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