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Portobello Caps Topped with Pesto, Tomatoes & Cheese

Here's how you make Portobello Caps Topped with Pesto, Tomatoes & Cheese
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  • Servings: 4
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 large portobello mushroom caps (3-4 inches accross)
  • 1 large ripe beefsteak tomato-or tomato about the similar size to mushroom cap
  • 4 slices mozzarella cheese or Swiss cheese-or what you want to use
  • 2 tablespoons basil pesto-homade or purchased, homemade is really the best to use
  • 4 tablespoons olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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