Baked Pesto Stuffed Portobello Mushrooms with Mozzarella
These baked portobello mushrooms are meaty, savory, and bursting with flavor. Filled with fresh basil pesto and melted mozzarella, they make a perfect appetizer, side dish, or light main course. Healthy, vegetarian, and packed with Mediterranean flavors.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Ingredients
4 large portobello mushrooms, stems removed, gills scraped out
4 tbsp olive oil (plus extra for brushing)
Salt and freshly ground black pepper, to taste
4 tbsp basil pesto (store-bought or homemade)
½ cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese (optional)
Cherry tomatoes or sun-dried tomatoes, halved (optional, for extra flavor)
Fresh basil leaves, for garnish
Optional Homemade Pesto:
1 cup fresh basil leaves
2 tbsp pine nuts or walnuts
1 clove garlic
3 tbsp olive oil
2 tbsp grated Parmesan
Salt and pepper to taste
Instructions
1. Preheat Oven:
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Prepare Mushrooms:
Remove stems and gently scrape out the gills using a spoon.
Brush both sides with olive oil and season with salt and pepper.
3. Stuff Mushrooms:
Place mushrooms cap-side down on the baking sheet.
Spoon 1 tbsp of pesto into each mushroom cap.
Sprinkle shredded mozzarella evenly over the pesto.
Optional: Add cherry or sun-dried tomatoes on top.
Sprinkle Parmesan if using.
4. Bake:
Bake in the preheated oven for 20-25 minutes, until mushrooms are tender and cheese is melted and slightly golden.
5. Serve:
Remove from oven, garnish with fresh basil leaves, and drizzle lightly with olive oil if desired.
Serve warm as a main dish with a side salad or as an appetizer.
Notes & Tips
For extra flavor: Add a sprinkle of crushed red pepper flakes or drizzle balsamic glaze before serving.
Make it vegan: Use vegan mozzarella and skip Parmesan.
Meal prep: Can be baked in advance and reheated gently in the oven.
Nutritional Information
Calories: 180 kcal
Protein: 8 g
Carbohydrates: 6 g
Fat: 14 g
Fiber: 2 g