Stuffed Pesto Mushrooms
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
6
- Ingredients
- olive oil cooking spray
- 6 large Portobello Mushroom (cleaned)
- 6 scallions (rinsed and trimmed)
- 1.333 cups Zucchini
- ¾ cup finely chopped Celery
- ¾ cup finely chopped, red Bell pepper
- 6 Tbsps prepared Pesto (divided)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 0.333 cup Mozzarella (grated)
- 3 Tbsps Parmesan (grated)
Preparation steps
1.
Preheat oven to 425º F. Coat a rimmed baking sheet with olive oil spray.
2.
Remove stems from mushrooms and finely chop. Thinly slice the green onions, including the green tops.
3.
Heart a large nonstick skillet over medium heat and spray with olive oil. Add chopped mushrooms stems, onions, zucchini, celery and bell pepper. Cook for 3 to 5 minutes, stirring frequently, until vegetables are tender and dry. Remove from heat, stir in 4 tablespoons pesto and season with salt and pepper to taste.
4.
Spoon the vegetable mixture evenly into the mushroom caps, and place on the prepared baking sheet. Bake for 15 minutes or until the mushrooms are tender. Remove from oven and sprinkle with mozzarella and Parmesan cheese and top with remaining pesto. Return to oven and cook for an additional 3 to 5 minutes or until the cheese melts.
5.
Serve hot.
