When we are in Italy, we tend to gorge ourselves on fresh porcini mushrooms when they are in season, but unfortunately, they are just not available in North America. The type of mushroom that we can find here that is closest to porcini is probably the portobello variety. These big mushroom caps are meaty in flavor and are great stuffed. This is yet another straightforward recipe that can be pulled together in minutes but is elegant enough to serve when entertaining as a first course.
You have a couple of options for the cheese. I had some burrata in my refrigerator, so I used that, but fresh mozzarella would work just as well. I wouldn’t substitute regular mozzarella though, as it just won’t have that creamy texture. Although I tend to avoid fresh tomatoes during the winter as they have no flavor, cherry tomatoes are fine to use and have a sweetness that works great in this recipe. Just try to choose very ripe cherry tomatoes for the best flavor. When I’m in Italy, I always make my basil pesto from scratch, but I have found that Costco sells a delicious pesto that is sold in the dairy section. This pesto is great on everything from grilled fish or chicken, vegetables, and works perfectly on these mushroom caps. I bought reasonably large caps, so one per person worked out perfectly as a first course. If your mushrooms are smaller though, you might plan on two per person.
Deborah Mele 2019
- 1/4 Cup Olive Oil
- 1 Large Garlic Clove, Minced
- Salt & Pepper To Taste
- 4 Large Portobello Mushroom Caps
- 1 1/2 Cups Chopped Fresh Mozzarella, Drained
- 1 Cup Cherry Tomatoes, Halved
- 1/4 Cup Prepared Basil Pesto
- Preheat oven to 400 degrees F.
- Remove stems from the mushroom caps, and wipe clean with a clean kitchen towel.
- Place the caps cut side up on a foil lined baking pan.
- In a small bowl, stir together the oil, garlic, salt, and pepper and brush generously on the mushroom caps.
- Roast the caps for 10 to 15 minutes or until soft when pierced with a fork.
- Drain any excess liquid.
- Preheat heat the broiler to high heat.
- Divide the mozzarella and tomatoes between the mushroom caps and return to the oven.
- Broil until the cheese is bubble and just beginning to brown.
- Drizzle the caps with the pesto and serve either warm or at room temperature.
Nutrition Information:Yield: 4 Serving Size: 1 cap
Amount Per Serving: Calories: 430 Total Fat: 37g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 58mg Sodium: 594mg Carbohydrates: 7g Fiber: 2g Sugar: 3g Protein: 19g