Portobello Caps Topped with Pesto, Tomatoes & Cheese
Recipe: #7457
May 27, 2012
Categories: Side Dishes, Snacks, Appetizers, Mushrooms, Baby Shower, Brunch, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, New Years, Sunday Dinner, Oven Bake, No Eggs, Vegetarian, Fresh Tomatoes, more
"This can be served as an appetizer, snack or side-SOOOOOOOO good"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.