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Pesto Infused Olive Oil Blend 250ml bottle basil garlic pesto infused olive oil
Garden Infuzions

Stuffed Portobello Mushrooms Enhanced by Pesto Olive Oil Blend

Juicy portobello caps are filled with a savory herb breadcrumb mixture and baked until tender, with Pesto Infused Olive Oil Blend bringing a rich basil-garlic finish to every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers, Dinner, Side Dishes
Cuisine: Fusion Cuisine, Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 large portobello mushroom caps stems removed
  • 3 tablespoons Pesto Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely diced yellow onion
  • 2 cloves garlic minced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped sun-dried tomatoes
  • 1 tablespoon melted butter
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice

Equipment

  • 1 baking sheet rimmed
  • 1 sheet Parchment paper for easy cleanup
  • 1 Skillet medium
  • 1 Mixing bowl medium
  • 1 Spoon for stuffing mushrooms
  • 1 Knife for chopping ingredients

Method
 

Instructions
  1. 1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. 2. Wipe the portobello caps clean, remove the stems, and gently scrape out the gills if needed to make room for the filling.
  3. 3. Brush the mushroom caps with 1 tablespoon of the Pesto Infused Olive Oil Blend and place them gill-side up on the baking sheet. Sprinkle lightly with salt and black pepper.
  4. 4. Bake the mushroom caps for 8 minutes, then remove them from the oven and carefully pour off any liquid that collects inside the caps.
  5. 5. While the mushrooms bake, warm the remaining Pesto Infused Olive Oil Blend with the olive oil and butter in a skillet over medium heat.
  6. 6. Add the onion and cook for 3 to 4 minutes until softened, then stir in the garlic and sun-dried tomatoes for 30 seconds.
  7. 7. Remove the skillet from the heat and mix in the breadcrumbs, Parmesan, basil, parsley, lemon juice, and water until the filling holds together but still looks light.
  8. 8. Fold in half of the mozzarella, then taste and adjust the seasoning with a little more salt or pepper if needed.
  9. 9. Spoon the filling evenly into the mushroom caps and mound it gently.
  10. 10. Top each mushroom with the remaining mozzarella and return the pan to the oven.
  11. 11. Bake for 15 to 17 minutes, until the mushrooms are tender and the tops are golden and bubbling.
  12. 12. Let the mushrooms rest for 3 minutes before serving so the filling settles and the flavor blooms.

Notes

The pesto blend is used both on the mushroom caps and in the filling, so the basil-garlic flavor carries through the whole dish. If the mushroom caps release extra liquid while baking, drain them before stuffing so the filling stays hearty. For a sharper finish, add a little more Parmesan right before serving.

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