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Categories:
portobello caps olive oil salt breadcrumbs basil pesto lemons balsamic vinegar hazelnuts Romano parsley
Viewed: 24 - Published at: 3 years agoIngredients
- 8 large portobello caps, about 6 inches round
- 2 Tbs. olive oil
- Salt to taste
- 23 cup seasoned breadcrumbs
- 23 cup prepared basil pesto
- 1 Tbs. grated lemon zest from 2 large lemons
- 1 Tbs. balsamic vinegar
- 1/4 cup finely chopped hazelnuts, optional
- 13 cup grated Romano or Parmesan cheese
- Chopped parsley or mint for garnish
Method
- Preheat oven to 450F.
- Line two shallow roasting pans or baking sheets with aluminum foil.
- Gently wipe mushroom caps with damp towel.
- Use paring knife to pry out any bits of stems; chop stems finely.
- Lightly brush tops of caps with oil.
- Set caps, gill sides up, in prepared pans.
- Sprinkle lightly with salt.
- Combine chopped stems, breadcrumbs, pesto, lemon zest, vinegar and hazelnuts, if using.
- Spoon about 2 rounded tablespoons of topping into each mushroom.
- Roast mushrooms on top rack 5 minutes.
- Switch to bottom rack.
- Continue roasting until tender, 10 to 15 minutes total.
- Sprinkle grated cheese liberally on each mushroom, and garnish with parsley.
- Serve warm or at room temperature.
