Pesto Portobellos

I used this combo for two dishes. First I made burgers with big portobellos that I tossed with olive oil and basil, then stuffed with pesto; then I stuffed smaller portobellos with pesto and roasted them. I liked both. You can make a meal out of either dish.

Portobello Burgers

4 large portobello mushrooms (about 1 1/4 to 1 1/2 pounds)

3 tablespoons extra virgin olive oil (1 tablespoon

Salt and freshly ground pepper

1 garlic clove, crushed

2 tablespoons finely chopped basil

4 heaped tablespoons pesto

Hamburger buns for serving (optional)

1. Carefully remove the stems from the portobellos and scoop out the gills using a spoon. In a large bowl, toss the portobellos with the olive oil, salt, pepper, crushed garlic and chopped basil. Marinate for 30 minutes.

2. Heat a large, heavy skillet over medium-high heat. Add the portobellos (in batches if necessary), rounded side down, and cook 7 minutes. Flip the mushrooms over and cook another  5 to 7 minutes. The mushrooms should be releasing liquid. Flip over again so the cavity is up, and spread a heaped tablespoon of pesto in each cavity. Cook another 2 minutes, until the mushrooms are tender and juicy and the pesto is warm. The mushrooms will release more liquid into the pan, then the liquid will evaporate. Serve on hamburger buns if desired.

Roasted Pesto-Stuffed Portobellos

8 medium (roasting size) portobellos

1 tablespoon extra virgin olive oil

Salt and freshly ground pepper

1/4 cup pesto

1. Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

Yield: Serves 4

Advance preparation: Although these are best when served right away, I didn’t get complaints when I reheated these several hours after making them.

Nutritional information per serving (burgers):  223 calories; 3 grams saturated fat; 3 grams polyunsaturated fat; 14 grams monounsaturated fat; 3 milligrams cholesterol; 8 grams carbohydrates; 2 grams dietary fiber; 53 milligrams sodium (does not include salt to taste); 5 grams protein

Nutritional information per serving (stuffed portobellos): 145 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 2 milligrams cholesterol; 6 grams carbohydrates; 2 grams dietary fiber; 47 milligrams sodium (does not include salt to taste); 4 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”