Baked Portobello Mushrooms with Avocado and Pesto

By KeyIngredient

Portobello mushrooms are just cremini mushrooms all grown up. The mature mushrooms have a meaty texture and rich flavor that is often compared to steak. Portobellos often appear on menus as a main course, and they're a great option for vegetarians. In this dish, I love the marriage of textures and flavors that come from the baked portobello, avocado, and basil pesto.

Ingredients

• 30 medium-size fresh basil leaves
• 1 large garlic clove
• 1/2 cup walnuts
• 1/2 cup olive oil
• salt and pepper to taste
• 2 ripe avocados (not too soft)
• 4 large portobello mushrooms, stemmed

Details

Servings 4

Preparation

Step 1

1. Preheat the oven to 375 degrees F. Spray a small baking sheet with nonstick cooking spray.

2. Combine the basil leaves, garlic, walnuts, and olive oil in a food processor and process until smooth. Transfer to a small bowl, season with salt and pepper, and mix well.

3. Cut the avocados in half and remove the pits. Slice each avocado half into 8 to 10 slices 1/3 inch thick and then use a spoon or fork to scoop the flesh from the peel.

4. Place the mushrooms on the baking sheet and top with half of the avocado slices, fanning out the slices to cover the mushroom caps. Spoon 2 to 3 tablespoons of pesto on top of the avocado slices on each mushroom. Bake for 30 minutes.

5. Serve while still warm but not too hot.