Crunchy Pesto Mozzarella Baked Mushrooms Recipes

ROASTED PORTOBELLOS WITH PESTO

Roasted Portobellos With Pesto image

Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.

Provided by Martha Rose Shulman

Categories dinner, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

8 medium (roasting size) portobellos
1 tablespoon extra virgin olive oil
Salt
freshly ground pepper
1/4 cup pesto (see recipe)

Steps:

Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams

CRUNCHY BAKED PESTO CHICKEN THIGHS

Crunchy Baked Pesto Chicken Thighs image

Easy and flavorful baked chicken thighs amped up with pesto!

Provided by RainbowJewels

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup panko bread crumbs
½ cup Parmesan cheese, grated
½ tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 pound boneless, skinless chicken thighs
3 tablespoons prepared pesto

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.
Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 338.5 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 22.1 g, Fiber 0.4 g, Protein 26.4 g, SaturatedFat 6.8 g, Sodium 517.4 mg, Sugar 0.1 g

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