Portobello Mushroom Lover? Basil Lover? These Basil Pesto Portobello Mushrooms are a match made in heaven. The thick and juicy hearty mushroom pairs so well with a simple basil pesto. It’s one of those meals that looks extra good and takes fairly little effort to make. You can pair it with whatever you wish, but it tastes really great on top of some pasta. I like to cut up the mushroom so I get a bite of pasta with each bite of the pesto Portobello. Serve it alongside some steamed green beans with shallots, lemon juice, salt & pepper, and you have yourself an easy delicious meal.
Basil Pesto Portobello Mushrooms
Serves 2
Ingredients
- 2 Portobello mushroom caps
- 1 cup fresh basil
- 2 TBSP avocado or olive oil*, more if needed
- 1 garlic clove
- 1/4 small lemon, juiced
- 1/4 tsp sea salt or Himalayan salt
- ground pepper
*I use avocado oil in this due to the the 425 degree oven temperature, but use what you have. The smoke point of olive oil is 375-405. Avocado oil has a higher heat smoke point of 500.
Instructions
- Preheat the oven to 425.
- Add the basil, oil, garlic, lemon juice, salt, and pepper to your food processor. Pulse and run the processor as best as you can. There is very little liquid, so you have to open it up, and scrape down the sides to get it to blend a little better. Repeat this process as needed, pushing everything towards the center blades each time. It won’t be a super fine mixture. You just want it blended enough so you can spoon the mixture onto the mushroom caps.
- Line a baking sheet with unbleached parchment baking paper.
- Brush the mushroom caps with a little avocado or olive oil and place on the baking sheet (gills side up).
- Spoon the pesto mixture onto the mushroom gills and spread it around with the bottom part of your spoon.
- Bake for 20-25 minutes until the pesto is bubbly. Remove from the oven, serve, and ENJOY!
SAVE IT FOR LATER + SHARE THE LOVE ON PINTEREST: BASIL PESTO PORTOBELLO MUSHROOMS
Basil Pesto Portobello Mushrooms
Ingredients
- 2 Portobello mushroom caps
- 1 cup fresh basil
- 2 TBSP avocado or olive oil* more if needed
- 1 garlic clove
- 1/4 small lemon juiced
- 1/4 tsp sea salt or Himalayan salt
- ground pepper
Instructions
- Preheat the oven to 425.
- Add the basil, oil, garlic, lemon juice, sea salt, and pepper to your food processor. Pulse and run the processor as best as you can. There is very little liquid, so you have to open it up, and scrape down the sides to get it to blend a little better. Repeat this process as needed pushing everything towards the center blades each time. It won’t be a super fine mixture. You just want it blended enough so you can spoon the mixture onto the mushroom caps.
- Line a baking sheet with unbleached parchment baking paper.
- Brush the mushroom caps with a little avocado oil or olive oil and place on the baking sheet (gills side up).
- Spoon on the pesto mixture and spread it around with the bottom part of your spoon.
- Bake for 20-25 minutes until the pesto is bubbly. Remove from the oven, serve, and ENJOY!
Notes
YOU MAY ENJOY:
Vegan Cashew Alfredo Mushroom Asparagus Pasta
Grateful you are following along! Comment below or tag me @herhealthystyle on Instagram if you make this recipe! xx Riane
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