Roasted Pesto-Stuffed Portobellos
- 8 medium (roasting size) portobellos
- 1 tablespoon extra virgin olive oil
- Salt
- freshly ground pepper
- 1/4 cup pesto (see recipe)
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon.
- Toss with the olive oil and season with salt and pepper.
- Place, rounded side down, on a lightly oiled baking sheet.
- Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid.
- Remove from the heat and fill with the pesto.
- Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.
portobellos, extra virgin olive oil, salt, freshly ground pepper, pesto
Taken from cooking.nytimes.com/recipes/1014327 (may not work)