Portobello Caps Topped with Pesto, Tomatoes & Cheese
Created by ladybug on May 27, 2012
- Servings: 4
- Prep Time: 15m
- Cook Time: 20m
- Recipe #7457
Ingredients
- 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
How to Make
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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.
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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.
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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.
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Step 4: Place a slice of cheese on each mushroom stack and bake until melted. Serve warm or at room temperature.
Nutritional Facts
- 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