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Portobello Mushroom with
Sun-Dried Tomato Pesto
4 large Portobello mushroom caps
1 T Extra-virgin olive oil
1 (8.5oz) jar CSD Pesto
1 red onion, sliced thin
5 oz spinach leaves
1/2 beefsteak tomato, sliced
4 oz fresh mozzarella, sliced
2 T fresh basil, chopped
Salt and Pepper to taste
Preheat oven to 400 F
Arrange mushroom caps gill-side up on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender, about 15 minutes.
Top each mushroom cap with a generous layer of CSD Pesto, thin onion slices, spinach, tomato and mozzarella.
Place stacked mushrooms back in the oven, bake for another 5-8 minutes or until mozzarella begins to melt.
Top with fresh basil and serve.
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