Experience a burst of flavors with our Skinny Pasta Pesto-Stuffed Portobello Mushrooms recipe. These mouthwatering mushrooms are filled with a vibrant pesto made from fresh basil, pine nuts, and grated Parmesan cheese. Paired with Skinny Pasta fettuccine, this dish is a perfect balance of richness and healthiness. Get ready to enjoy a delightful and diet-friendly meal!
Ingredients for Skinny Pasta Pesto-Stuffed Portobello Mushrooms:
- 4 portobello mushroom caps
- 1 package of Skinny Pasta fettuccine
- 1 cup of fresh basil leaves
- 1/4 cup of pine nuts
- 2 cloves of garlic
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions for Skinny Pasta Pesto-Stuffed Portobello Mushrooms:
- Preheat the oven to 400°F (200°C). Remove the stems from the portobello mushrooms and scoop out the gills.
- Cook the Skinny Pasta fettuccine according to the package instructions. Drain and set aside.
- In a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, grated Parmesan cheese, olive oil, salt, and pepper. Pulse until well blended to create the pesto mixture.
- Stuff each portobello mushroom cap with the pesto mixture, evenly distributing it among the mushrooms.
- Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender.
- While the mushrooms are baking, prepare the Skinny Pasta fettuccine according to the package instructions. Drain and set aside.
- Once the mushrooms are cooked, remove them from the oven and serve them alongside the cooked Skinny Pasta fettuccine for a satisfying and flavorful meal.