“Adapted from a recipe in BBC’s Olive magazine, September 2007.”

Ingredients Nutrition


  1. Preheat your oven to 400 degrees F. Lightly pan spray or oil-mist a pan large enough to hold all the mushrooms without them touching. Set aside.
  2. Remove the stems from the portobello. If you prefer to do so, you may also use a spoon to gently remove the gills of the mushrooms. Gently wipe the mushrooms clean with a mushroom brush or a paper towel.
  3. In a bowl, mix 1 Tbsp olive oil together with the pesto.
  4. Put the mushrooms, cap side down, in the prepared pan. Cut or tear (tearing preferred) the cheese into pieces and divide between the mushrooms.
  5. Evenly drizzle the pesto mixture over the mushrooms and cheese, then distribute the pine nuts over all.
  6. Bake in 400 degree F oven for 8 to 10 minutes until the cheese is bubbling and melted.
  7. While mushrooms are baking, lightly toast the focaccia or ciabatta bread.
  8. Transfer a baked mushroom to each slice of bread, and enjoy!
  9. Note: also good on these are thin slices of Japanese eggplant. (See recipe #114768.).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a