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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


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).

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!