I love portobellos. Just adore them. When I was a kid, there was a restaurant, Caruso’s Tuscan Steak House, that served stuffed portobellos as an appetizer. The first time I ever tasted them was there, and I was hooked. I’ve spent years trying to find an easy way to mimick that dish. While this recipe isn’t entirely “from scratch” due to the use of jarred pesto, it’s still a close second and one of my favorite things to eat. I make this for myself for lunch and as an appetizer when we have guests. It always gets rave reviews. The best part is that it is SO easy to make!
- 4 Portobello mushroom caps
- 1 jar quartered artichoke hearts
- 3 tbs prepared pesto
- olive oil
- kosher salt
- goat cheese
- Preheat oven to 400
- Clean portobello mushrooms, remove gills and stem
- Brush portobellos with olive oil and sprinkle generously with kosher salt – place in the oven cap side up for 10 minutes
- White portobellos are cooking, dain artichoke hearts and chop into bite size pieces. Then place them in a microwave safe bowl.
- Add a pinch of salt, some freshly ground black pepper, and the prepared pesto to the artichoke hearts. mix well and microwave for 3 minutes, until heated.
- Remove portobello mushrooms from oven and put them on a baking dish. Spoon the artichoke mixture into the caps and sprinkle generously with crumbled goat cheese.
- Place back in the oven for 5 minutes and then serve!
If you want to take this recipe up to the next level, serve it over a bed of arugala and drizzle the mushrooms and arugala with balsamic reduction. It’s absolutely amazing that way.