Portobello mushroom melts

  • serves 4
  • Easy

The best stuffed mushroom recipe. Quick and easy way to make a satisfying meal on toast. Fill the biggest mushrooms you can find, field or Portobello are good, with mozzarella cheese, pesto and pine nuts. Grill until the cheese is bubbling then serve on thick toasted slices of ciabatta.



  • large portobello mushrooms 8
  • olive oil
  • pesto 2-3 tbsp, fresh or from a jar
  • mozzarella 1 ball
  • pine nuts 2 tbsp
  • ciabatta 8 slices


  • Step 1

    Put the mushrooms in a lightly oiled ovenproof dish and drizzle the pesto over. Tear the cheese into pieces and divide between the mushrooms. Sprinkle the pine nuts over and grill under a low heat for 8-10 minutes until the cheese is bubbling and melted. Meanwhile, lightly toast the ciabatta bread. Serve a mushroom on each slice of bread.

Nutritional Information

  • Kcals 323
  • Carbs 27g
  • Protein 16.2g
  • Fat 17.4g
  • Salt 1.11g
  • Fibre 3g