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Savory Skinny Pasta Pesto-Stuffed Portobello Mushrooms | Dietetic Kosher Delight Recipe

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:

  1. Preheat the oven to 400°F (200°C). Remove the stems from the portobello mushrooms and scoop out the gills.
  2. Cook the Skinny Pasta fettuccine according to the package instructions. Drain and set aside.
  3. 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.
  4. Stuff each portobello mushroom cap with the pesto mixture, evenly distributing it among the mushrooms.
  5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender.
  6. While the mushrooms are baking, prepare the Skinny Pasta fettuccine according to the package instructions. Drain and set aside.
  7. 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.