Do you also enjoy simple vegetable dishes that you can just pop in the oven? These stuffed mushrooms with pesto from my cookbook ‘Go Keto’ make the perfect appetizer or starter for a cozy dinner party or barbecue.
You can also serve them as a main course with chicken or smoked tofu.
Not a fan of mushrooms? You can replace the portobellos with other vegetables such as tomatoes, zucchini, bell peppers, or eggplant for stuffing. Keep in mind that the cooking time will vary: 20 minutes for stuffed tomatoes, 30 to 40 minutes for stuffed zucchini and bell peppers, and 45 to 50 minutes for stuffed eggplant.
For more easy low carb recipes, have a look at my book Go Keto.
Enjoy!
Love,
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Stuffed Portobello Mushrooms with Pesto - from my cookbook Go Keto
DIRECTIONS:
- Preheat your oven to 175 °C.
- Remove the stems from the portobello mushrooms (you can simply bake them along with the caps) and place the mushrooms in a baking dish. Season with olive oil and thyme or oregano. Bake for 5 minutes.
- Meanwhile, make the pesto. In a food processor fitted with an S-blade, blend the basil, spinach, pine nuts, olive oil, lemon juice, and sea salt into a smooth pesto. You can also use a mortar and pestle.
- Fill the roasted portobello mushrooms with the pesto and return to the oven for another 5 minutes.
- Garnish with pine nuts and, if desired, some pomegranate seeds, lemon zest, and thin strips of spring onion.
JULIE’S TIPS & TRICKS:
- You can substitute the pine nuts with macadamia nuts, pecans, hemp seeds, walnuts, pumpkin seeds…
- The pesto tastes even better with a clove of garlic or a spoonful of nutritional yeast (a vegan alternative to cheese).
- Try replacing the mushrooms with bell peppers, tomatoes, eggplant, or zucchini. For a higher-carb version, you can use pumpkin or sweet potato.
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