Portobello Mushrooms Stuffed with
Pesto Cheese & Zucchini
By Marlene Sorosky Gray
I had the pleasure of hosting Marlene Sorosky Gray as a guest chef at my store. This delicious dish is always a crowd pleaser and versatile as an appetizer or main course. Cheers
– Debbie Kornberg
15 – 20 Baby Bellas or 4 firm Portobello mushrooms (4 to 4 1/2 inches in diameter)
4 to 5 oz. whipped cream cheese or vegan alternative
1 Heaping Tbsp. SPICE + LEAF VEGAN PESTO BLEND
1 Tbs. Olive Oil
3 zucchini (15 oz.), shredded (3 cups)
3 cloves garlic, minced
4 green onions with 2-inches of tops, thinly sliced (about 1/3 cup)
1/4 cup sun dried tomatoes, chopped
1/4 cup plus 4 tablespoons Panko bread crumbs, divided
Salt and pepper to taste
Chives or green onion strips for garnish, optional
Wipe mushrooms clean. Break stem out of mushroom and discard. With a spoon, scoop out gills.
Spray outside cap with nonstick vegetable coating or rub with olive oil. Place on rimmed baking sheet.
To make filling, in a small bowl, mix cream cheese with pesto. Heat olive oil in a 10-inch skillet over medium-high heat. Add zucchini and garlic and sauté until zucchini is dry, about 5 minutes. Stir in pesto cheese until melted.
Remove from heat and stir in onions, tomatoes, 1 tsp tomato oil and 1/4 cup bread crumbs. Spoon filling into mushroom caps. Sprinkle each with 1 tablespoon bread crumbs.
The mushrooms may be covered with foil and refrigerated for 8 hours. Bring to room temperature before baking.
1Place oven rack on top rung of oven and preheat oven to 375°.
Bake Portobellos for 15 to 20 minutes or until the mushrooms are tender and filling is hot. If desired, place under broiler for one to 1 1/2 minutes to lightly brown tops.
Watch carefully the entire time. With a spatula, transfer to plates.
Garnish each with slivered green onions.
Enjoy and Spice On!