These are such a quick and easy main course to make. Made with all whole food ingredients and so much flavour. These can be made with or without our homemade sunflower seed pesto found on our Instagram page! But it definitely adds another layer of flavour to this dish. Portobellos have such a meaty texture, they’re often used as a meat replacement for burgers (also delicious)! We hope you find these as satisfying as we did.
CAPRESE STUFFED PORTOBELLOSCourse: Appetizers, DinnerCuisine: Italian
2 large portobello mushrooms
Around 8 ripe cherry tomatoes (cut into halves)
1/2 a cup of cashew cheese (we used nuts for cheese)
2 tbsp of our sunflower seed super pesto (found on Instagram page) optional
1 tsp of dried basil
1/4 cup of balsamic vinegar
1 tbsp of maple syrup
1/2 a cup of fresh arugula
2 cloves of fresh garlic (minced)
- Heat your oven to 400 degrees and prep a baking tray for your mushrooms. Also heat a small sauce pan on medium low heat.
- Carefully carve out the stems of your mushrooms creating as much of a bowl shape as you can. This just helps keep everything from sliding off your mushrooms as they tend to release moisture during the cooking process.
- Spoon a small amount of your pesto into the centre of each mushroom spreading around evenly.
- Next, lay your cherry tomato halves down on your mushrooms followed by dollops of your cashew cheese spaced out evenly.
- Sprinkle your basil overtop of your mushrooms along with a pinch of salt and black pepper. Bake at 400 degrees for roughly 20 minutes or until tops begin to bubble and tomatoes appear soft.
- While you wait, pour your balsamic vinegar into your saucepan along with your maple syrup. Stir to combine.
- After a few minutes your balsamic glaze should appear thicker than before. All we are doing is cooking out the water and enhancing the flavour! Lower heat once this is achieved.
- Remove mushrooms from oven and plate. Top with your fresh arugula.
- Finally, carefully drizzle your balsamic glaze overtop of your mushroom caps. Serve and enjoy!