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Portabella Gratin with Roasted Portabella and Truffle Pesto

Servings: 4 | Prep: 10 mins | Cook: 20 mins

This Portabella Gratin dish combines Nuovo’s Roasted Portabella and Truffle Pesto with breaded portabella mushrooms, fresh mozzarella, and Italian olive oil in an unforgettable combination.


4 large Portabella mushrooms, equally sized
Salt and pepper to taste
2 Tbsp Olive oil
1 Tbsp Balsamic vinegar
1 Cup Shredded mozzarella
½ Cup Nuovo Roasted Portabella & Truffle Pesto
¼ Cup Homemade bread crumbs from day-old white bread, crust removed


  1. Remove stems and gently wipe portabella mushrooms with a clean towel. Brush mushrooms with oil and vinegar and season with salt and pepper. Place on a baking dish, gill-sides up, and roast in a pre-heated 400 °F oven until golden (about 12 minutes).
  2. While mushrooms are roasting, toss mozzarella, bread crumbs and Nuovo Roasted Portabella & Truffle Pesto in a bowl. Remove mushrooms from oven and fill their gill-sides with the mozzarella mixture. Return to oven and bake for 5 more minutes. Serve at once. Enjoy!