These hearty Roasted Portobello Mushrooms with Salsa Parmesan and Pine Nuts make a tantalizingly healthy side dish or an equally filling vegetarian entree.
I think God got confused when he made portobello mushrooms. Though clearly not an animal, they sure taste a lot like meat. I’m reasonably certain God intended to give them four legs but must have gotten sidetracked after adding the first one. He probably felt pretty silly after realizing his mistake.
Can you imagine seeing real life Goombas waddling around? Every kid from the 80’s & 90’s would be pouncing on them Mario Brother’s style till they reached the brink of extinction. Plus, the other problem is, my Roasted Portobello Mushrooms recipe wouldn’t be vegetarian anymore.
Am I the only one who thinks of these things?
Regardless, our fungi friend makes one tantalizing meal! These Roasted Portobello Mushrooms with Salsa, Parmesan, and Pine Nuts make a flavorful side to pair with your Coffee Crusted Steak perhaps? Otherwise, they are hearty enough to enjoy as a meal in itself!
When you make these roasted portobello mushrooms, keep in mind the caps come in a wide range of sizes so the amount of salsa, nuts, and Parmesan you need for topping will vary considerably as well. Think of it like making a pizza, and just use enough for adequate coverage and topping.
As the portobello mushrooms roast they will release juices. For this reason you will want to use a rimmed baking sheet for roasting. The rim surrounding the sheet will keep all of the juices from dribbling onto the floor of your oven.
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Roasted Portobello Mushrooms with Salsa Parmesan and Pine Nuts
Ingredients
- 4 medium portobello mushrooms, stem and gills removed
- 1/2 cup salsa
- 4 tsp pine nuts
- 4 tsp shredded parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Placing mushroom upside down, fill the cap of each mushroom with 2 tbsp of salsa, or enough to cover (amounts vary depending on mushroom size)
- Sprinkle 1 tsp pine nuts over the salsa and top with parmesan.
- Place mushrooms on a baking sheet and roast in the oven for 10-14 minutes depending on size.
- Remove from oven and serve immediately!
Notes
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Pete Coombs says
Opened oven to a flooded baking pan! Juice/water from shrooms/salsa (Tostitos) was boiling away – so shrooms were not at all what I expected. Any tips? (Roast on a grill, maybe – but I don’t have a grill… )
Fox Valley Foodie says
Portobello mushroom caps can vary in size pretty extensively, which will affect cooking time. Smaller ones will cook more quickly, so keep an eye on your oven.