Pesto & Feta Stuffed Portobellos

• total time: 19 minutes

Ingredients

4 large Portobello mushroom caps, stems removed

2 tbsp olive oil

Salt & Pepper

½ cup crumbled feta cheese

¼ cup basil pesto

½ cup cherry tomatoes, halved

2 tbsp pine nuts, toasted

2 tbsp grated Parmesan

Fresh basil, for garnish

Directions

Preheat Oven to 400°F. Line a baking sheet with parchment paper.

Brush mushroom caps with olive oil on both sides. Season with salt and pepper. Place gill-side up on the baking sheet and roast for 10 minutes.

In a bowl, mix feta, pesto, cherry tomatoes, and pine nuts. Spoon the filling into each pre-roasted mushroom cap, and top with Parmesan.

Return to oven and bake for another 8-10 minutes, until mushrooms are tender and the filling is warm and slightly golden.

Garnish with fresh basil and an extra drizzle of pesto if desired.