Baked Portabello Mushrooms with Walnut Pesto Stuffing

Portabellos have long been a favorite funghi because of their unique shape and earthy, almost meaty flavor when cooked.  They are a wonderful accompaniment to other dishes when grilled or sauteed, but extra special when filled with a savory stuffing.

Baked Portabello Mushrooms with Walnut Sage Filling

6  medium-sized  portabello mushrooms (or a dozen or so baby bellas}

½ cup walnut sage pesto 

2 Tbs. butter, melted

3 Tbs. grated parmesean cheese

3 Tbs. parsley, chopped

Preheat oven 350 degrees.

Brush off any excess soil on the mushroom caps with a soft, damp cloth. Gently remove the stem with a paring knife.  Cut the stems into 1/4 inch pieces. In a small bowl, toss the chopped mushroom stems, walnut pesto, 2 Tablespoons parmesan cheese and  2 Tablespoons parsley until combined. 

Place mushroom caps in an ovenproof baking dish coated with butter.  Fill each mushroom cap with 2 to 3 Tablespoons of the walnut pesto and mushroom mixture.   Sprinkle with the remaining cheese.  Bake until the mushrooms are golden brown, soft and bubbling-  about 20 to 30 minutes.  Remove from oven.  Garnish with the remaining chopped parsley.  Serve  as a first course on a bed of greens tossed with Balsamic vinaigrette, or plate as a side dish with roasted meats, chicken or fish.  For an easy appetizer, use baby bellas instead of the portabello mushrooms. 

Serves  4-6 

Buon appetito!
copyright 2010 Alisa Barry