Portabello Caps Topped With Walnut Thyme Pesto

Posted by: EatFree

>> Gluten-Free, Vegetarian


In this recipe, I baked the portabellas-you can grill them too as long as you cook them until they are tender and succulent.   If you are vegan, replace the butter with canola oil.


  • 8 portabella caps, rinsed
  • Cooking spray
  • salt and pepper to taste
  • 1 tablespoons organic unsalted butter
  • 1/3 cup red onion, minced
  • 2 teaspoons garlic, minced
  • 2 teaspoons dried thyme
  • 1 and 1/3 cups shelled walnuts
  • 1 tablespoon apple cider vinegar


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Pat dry portabellas.  Spray with cooking spray on both sides and season with fine sea salt.  Roast for about 30 minutes or until tender (fork should pierce portabella easily.)
  3. Heat butter in skillet.  Add onion and cook until lightly brown.  Add garlic, thyme, salt, and pepper.  Cook for 30 seconds or until fragrant.  Add walnuts and cook until walnuts are toasted (or until you can smell them.) Stir continuously on low heat.  Add vinegar off heat, stir, and set aside to cool.
  4. Blend walnut mixture into a coarse paste using a food processor with 2/3 cup water.  Top portabella caps with pesto and enjoy!
This entry was posted on Monday, January 7th, 2013 at 3:29 pm and is filed under Gluten-Free, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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