A large portabella mushroom is a vegetarian’s perfect replacement for a tenderloin. It slices like a filet and the juice from the mushroom is just delicious. These mushroom caps are amazing!
This one was made with kalamata olives, parmesan cheese and sliced fresh garlic placed between the gills of the mushroom. We then spread our homemade pesto over the top. Baked about 7-8 minutes at 400 degrees, removed from the oven to sprinkle with mozzarella cheese and then under the broiler for about 90 seconds.
We’ve made these several times. So many of the recipes we’ve read, often tell you to bake or grill mushrooms five minutes on each side. We don’t do that. We bake them gill side up the whole time with toppings, without turning at all. The juice from the mushroom is held in the cap to enjoy when you serve it. The best!
We served the mushrooms over a bed of mixed greens, cherry tomatoes, cucumbers, peppers, feta cheese and yes, a few more kalamata olives, drizzled with ‘mushroom and sage EVOO’ and just a touch of blackberry balsamic vinegar. What a beautiful meal. We enjoyed it so much that last night (a week later) we made portabellas again.
You can really have some fun with this. It’s like dressing a pizza! Enjoy!