I was browsing through a local gourmet food store that sells mouth watering prepared foods for hefty prices when I spied these mushroom caps. I couldn’t help but think what a quick and easy appetizer they would be so a couple of days later I bought the ingredients and made my own. This is a great recipe to prepare ahead, as the entire dish can be cooked up to the stage where the cheese is added so it would be a wonderful choice for entertaining. Either as an appetizer, or as an addition to an antipasti platter, I will certainly make these tasty mushrooms again. You can use any melting cheese, although fontina or mozzarella seem to work best.
Deborah Mele 2011
- 4 Large (3 to 4 Inches Across) Portobello Mushroom Caps Of Similar Size
- 1 Large Ripe Beefsteak Tomato Of Similar Size To The Mushrooms
- 4 Slices Of Fontina or Mozzarella Cheese
- 2 Tablespoons Fresh Basil Pesto
- 4 Tablespoons Olive Oil
- 4 Fresh Basil Sprigs As Garnish
- 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.
- 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.
- 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.
- Place a slice of cheese on each mushroom stack and bake until melted. Garnish with the fresh basil leaves and serve either warm or at room temperature.
Nutrition Information:Yield: 4 Serving Size: 1 cap
Amount Per Serving: Calories: 354 Total Fat: 32g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 42mg Sodium: 356mg Carbohydrates: 6g Fiber: 2g Sugar: 3g Protein: 13g