Roasted Stuffed Portobello Mushrooms with Spinach-Cilantro Pesto

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Roasted Stuffed Portobello Mushrooms with Spinach-Cilantro Pesto

 

8 large portobello mushrooms, 5 to 6 inches diameter

vegetable cooking spray

1 cup finely chopped zucchini

1 cup shredded carrots

3 green onions and tops, thinly sliced

4 tablespoons dry unseasoned breadcrumbs

Spinach-Cilantro pesto, recipe follows

salt and pepper, to taste

1/2 cup shredded reduced-fat mozzarella cheese

 

Remove and chop mushroom stems. Spray large skillet with cooking spray; heat

over medium heat until hot. Saute mushroom stems, zucchini, carrots, and green

onions until crisp-tender, 8 to 10 minutes. Stir in breadcrumbs and pesto.

Season to taste with salt and pepper. Spoon vegetable mixture onto mushrooms.

Spray aluminum-foil-lined jelly roll pan with cooking spray; arrange mushrooms

on pan. Roast mushrooms at 425 degrees until mushrooms are tender, about 20

minutes, sprinkling with cheese the last 5 minutes of roasting time.

Serves 4.

 

Spinach Cilantro Pesto:

1 cup loosely packed spinach leaves

1/4 cup finely chopped cilantro

3 cloves garlic

1/4 teaspoon ground cumin

1 tablespoon grated fat-free Parmesan cheese

1 to 2 teaspoons olive oil

1 to 2 teaspoons lime juice

1 to 2 teaspoons water

salt and pepper, to taste

 

Process all ingredients, except water, salt and pepper, in a food processor or

blender until smooth; add water if necessary for consistency. Season to taste

with salt and pepper. Serve at room temperature.

Makes about 1/2 cup.

 

 

 

 

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