One of my November Project friends, @maniac5702, made this recipe and posted a photo on Facebook. It looked so good, I just had to try it for myself. I’ve never cooked with portobello mushrooms before that I had to google a video on how to remove the gills, which by the way you can watch here.
This recipe was very easy and straightforward. Just mix all the ingredients for the filling, stuff the mushrooms, top with shredded cheese and grill. This is great for a quick weekday meal, it’s vegetarian, and pretty filling. I paired it with garlic bread and 1 mushroom cap was all I could eat. It tasted even better the next day because the filling had a chance to settle and become more compact into the mushroom. So it’s great for leftovers too 🙂 Change it up by brushing the mushroom caps with flavoured olive oil (I chose garlic infused olive oil), maybe a different type of cheese or a mixture or cheeses, and perhaps if you’re keen, make your own pesto instead of buying a pre-made one. Here’s the recipe and some photos of me preparing it… enjoy! Thanks for the inspiration Gary!