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Stuffed Pesto Mushrooms

Serves 3-6


  • 1 TBSP of olive oil
  • 1 TBSP of soy sauce
  • 7 portobello mushrooms
  • 1 bunch of basil
  • 1/2 cup olive oil
  • 1/4 cup of walnuts
  • 2 cloves of garlic
  • 1 bunch of spinach
  • 1/4 cup of goat cheese
  • Pinch of salt
  • Fresh ground black pepper


1. Preheat oven to 350F degrees.
2. Rinse, dry and cut off stems of the mushrooms. Using a spoon, gently scrape out the gills (the underside) of 6 of the portobello mushrooms. Mix 1 Tbs olive oil and 1 Tbs soy sauce together, and brush or drizzle inside of each mushroom cap, set aside.
3. Make the pesto. Combine basil, garlic, walnuts and chop in food processor. While the food processor is running, drizzle in 1/2 cup of olive oil. Process until well combined and everything is minced. Scrape out of food processor and set aside.
4. Rough chop remaining the last 7th portobello mushroom. Add 1 bunch of Spinach and remaining Portobello Mushroom to the food processor. Pulse until finely chopped (about the size of rice).
5. Place seasoning mushroom caps onto an oiled tray. Place 1 teaspoon of goat cheese in the center of each portobello mushroom, add 1 Tbs of spinach/mushroom mixture on top of the cheese. Add enough pesto to fill the remaining space in each mushroom cap, spread evenly.
6. Bake mushrooms at 350 for 20-30 minutes until mushrooms are brown and fragrant and the veggie/pesto/cheese mixture is heated through.

This recipe can also be used with smaller baby Bella mushrooms for bite size appetizers.

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The TLC Surgery Doctors have either authored or reviewed and approved this content.


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