All Seasons Mushrooms

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All Seasons Mushrooms




Pesto-Stuffed Portabella Mushroom


6 Slices fresh white bread
1/2 Cup fresh pesto
8 All Seasons Portabella Mushrooms stems removed
Olive oil for brushing
2 lb. cherry tomatoes on vine
Sea salt and freshly ground black pepper
Salad leaves such a baby spinach or argula
1/4 Cup extra virgin Olive oil
2 Tbsp. balsamic vinegar
Handful of basil leaves


To make stuffing, put bread into food processor and blend to make coarse crumbs. Add pesto, salt, and pepper and blend briefly. Put mushrooms into a roasting pan, sprinkle with salt and pepper, then brush liberally all over with olive oil. Fill with pesto stuffing mixture.

Add cherry tomatoes and sprinkle with salt, pepper and more olive oil. Roast in preheated oven at 400 degrees F for about 8 minutes, or until tomatoes begin to burst.

To serve place small bundles of salad leaves onto 8 serving plates and sprinkle with olive oil and balsamic vinegar. Add stuffed mushroom and some tomatoes, top with a few basil leaves, and serve.

Serves 8