Portobello Caps Topped with Pesto, Tomatoes & Cheese

Prep Time
Cook Time
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"This can be served as an appetizer, snack or side-SOOOOOOOO good"

Original recipe yields 4 servings


  • Serving Size: 1 (267.9 g)
  • Calories 288.8
  • Total Fat - 22.9 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 29.7 mg
  • Sodium - 828.3 mg
  • Total Carbohydrate - 12.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 2.8 g
  • Protein - 8.9 g
  • Calcium - 173 mg
  • Iron - 0.9 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 375 degrees F. Cut off the stems of each mushroom and set aside for another use. Wipe the mushroom caps with a wet paper towel.

Step 2

Mix together the pesto and olive oil. Place the caps on a lightly oiled baking sheet and brush each cap lightly with some of the pesto oil.

Step 3

Bake the caps for about 20 minutes or until they are tender when pierced with a fork. Slice the tomato into 4 equal slices and place one on each mushroom cap. Brush with a little more of the oil, and bake an additional 10 minutes.

Step 4

Place a slice of cheese on each mushroom stack and bake until melted. Serve warm or at room temperature.

Tips & Variations

No special items needed.


Sue Lau

This was delicious! The mushroom was just chewy enough that it almost tasted like a piece of pizza without the crust! Now I know what to do when I am low-carbing and have the pizza craves or am entertaining gluten intolerant friends and want to serve pizza (but don't have any gluten free crust!) Thanks for sharing-

review by:
(6 May 2013)