Portobella Mushroom Pesto Recipe

Looking for an easy Portobella Mushroom Pesto recipe? Learn how to make Portobella Mushroom Pesto using healthy ingredients.


Submitted by missmarie1977

Makes 10 servings



This makes around a 3 ounce serving.

Recipe Ingredients for Portobella Mushroom Pesto

16 ounces baby portobella mushrooms
1/3 cup walnuts, toasted
3 ounces arugula
3 ounces spinach
3 cloves garlic, minced
1/4 c. olive oil
3 ounces asiago cheese, shredded
1 tbsp. basil, dried
2 teaspoons chives, dried
1 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons lemon juice

Recipe Directions for Portobella Mushroom Pesto

  1. Sautee mushrooms in 1/8 c. of EVOO. While mushrooms are cooking, toast the walnuts.

  2. Add the cheese, garlic, spices, lemon juice and cooled walnuts to food processor. Process until smooth. Add cooled mushrooms to the mix. Process until smooth. Add the spinach and arugula to the mixture while adding the rest of the EVOO. Process again until smooth. Serve over pasta or as a spread on panini.

Categories

Pasta, First Course

Nutrition Facts
Serving Size 86.9g
Amount Per Serving
Calories
123
Calories from Fat
94
% Daily Value*
Total Fat
10.5g
16%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
232mg
10%
Potassium
333mg
10%
Total Carbohydrates
4.2g
1%
Dietary Fiber
1.4g
6%
Sugars
1.2g
Protein
4.8g
Vitamin A 22% Vitamin C 10%
Calcium 9% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in cholesterol
  • High in manganese
  • High in vitamin A
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