Avocado & Walnut‑Free Pesto Stuffed Portobello Mushrooms
Large portobello caps filled with avocado‑based pesto, topped with roasted cherry tomatoes for a hearty Italian‑style lunch.
Total
25 min
Prep
10 min
Cook
15 min
Serves
2
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Recipe serves 2
Ingredients
- 2 Portobello mushroom caps
- 1 Avocado, mashed
- ½ cup Fresh basil leaves
- 2 tablespoons Olive oil
- 1 clove Garlic, minced
- 1 tablespoon Lemon juice
- 1 tablespoon Nutritional yeast
- ½ cup Cherry tomatoes, halved
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a bowl, combine mashed avocado, basil, olive oil, garlic, lemon juice, nutritional yeast, salt, and pepper to form a pesto.
- 3
Place mushroom caps on a baking sheet, spoon the pesto into each cap, and top with cherry tomato halves.
- 4
Bake for 12‑15 minutes until mushrooms are tender and tomatoes are slightly roasted.
Nutrition per serving
Calories
260
13% of a 2,000 kcal day
| Protein | 7 g |
| Carbohydrate | 10 g |
| Fat | 22 g |
| Fiber | 8 g |
| Sugar | 5 g |
| Sodium | 210 mg |
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