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  • 6 large Portobello mushroom caps, stems and gills removed
  • 3 T. extra virgin olive oil
  • 6 oz. fresh or shredded mozzarella cheese
  • ½ pint grape tomatoes, washed, dried, and cut in half
  • ½ c. fresh or bottled pesto
  • Salt and pepper, to taste

Mediterranean – Inspired Stuffed Portobello Mushrooms

Here is a warm and satisfying twist on a classic Caprese salad. Fresh basil doesn’t hold up well to heat, so…

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