Portobello Mushroom with Pesto & Goats Cheese
You will need: Blender. Medium size glass jar (with lid). Knife & chopping board. Baking Tray (avoid non-stick pans with toxic materials, choose stainless steel instead. Alternatively, use non-toxic/bleach-free baking paper/parchment paper to line your baking tray).
Servings Prep Time
2servings 5 – 10minutes
Cook Time Passive Time
15 – 20minutes 15 – 20minutes (while baking)
Servings Prep Time
2servings 5 – 10minutes
Cook Time Passive Time
15 – 20minutes 15 – 20minutes (while baking)
Ingredients
Instructions
  1. Preheat oven to 180°C / 360°F
  2. Pesto Sauce: Crush or chop the garlic finely.
  3. Pesto Sauce: Put all the ingredients together except the tomatoes and bread in a blender, and pulse well enough, while still leaving a little ‘coarseness’ to the Basil leaves (otherwise Pesto becomes a puree/paste which is not as nice).
  4. Wipe Mushrooms clean using paper towel. Place stalk side up in a baking dish and spoon a generous amount of Pesto sauce onto the mushroom.
  5. Break up the Goats Cheese over the top.
  6. Drizzle a generous amount of Olive Oil, and Sea Salt & Pepper on top.
  7. Bake for 10-15 minutes until Mushroom is soft/cooked all the way through.
Recipe Notes

*Sprinkle some Vegan Parmesan Cashew Cheese on top to serve.

*You can use a large mouthed jar and an immersion blender, and pulse the Pesto sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold the Pesto sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid.

Always top again with Olive Oil when you’ve used some out of the jar each time. The oil will naturally ‘preserve’ the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Store sealed in a glass jar in the fridge.