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Stuffed Portabello With Cheese

Published Thursday, 03 October, 2013 by Denna B.

Ooey gooey, delicious, vegetarian, cheesey, cheap, easy



  • 1. Portabello mushroom - stem removed
  • 2. Slices/shredded mozzarella
  • 3. Bun
  • 4. Pesto
  • 5. Kale, lettuce or spinach
  • 6. Olive oil
  • optional:
  • zucchini
  • sundried tomatoes


1. Put olive oil in a pan on low heat.

2. Place the portabello on the pan with the smooth part down (not where the stem was).

3. Fill the cap, which is facing up, with either sliced mozzarella or shredded cheese.

4. Cover and allow to cook until mushroom looks juicy and the cheese has melted (about 6-8 minutes)

5. Slice a bun, toast it.

6. Spread pesto on the bun.

7. Compile your sandwich with lettuce, kale or spinach and your cheesy mushroom.

for optional ingredients:

grill coined slices of zucchini in same pan (yay! Less dishes). Place on bun, along with the sundried tomatoes.


  • William Younger 5 years ago

    Pesto is not vegetarian due to the parmesan. Sick to death of fools not knowing this simple fact.

  • 5 years ago

    Pesto isn't vegan, but it is vegetarian. If you would like to make your own pesto and make it vegan (and omit the cheese in the portabello), you can always use vegan parmigian.

  • Jethro 6 years ago

    Pesto can be vegetarian, check labels or make your own if needed.

  • Katie 6 years ago

    Pesto is not vegetarian.

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