Meaty portobello caps get roasted until deeply golden and tender, releasing their moisture before they're piled high with a bold, garlicky basil-walnut mixture. That filling is pulsed to a coarse, spreadable texture rather than a smooth paste, so every bite has real bite and freshness — bright lemon juice and a hit of red pepper flakes keep things lively. A second short bake melts everything together and browns the mushroom edges into something deeply savory and satisfying. Finished with a scatter of fresh basil, these make a striking plant-forward main or appetizer that doesn't skimp on richness or texture. It's an easy one to add into a vegan dinner rotation whenever you want something that feels indulgent but is built entirely from produce, herbs, and pantry staples.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
Arrange the portobello caps gill-side up on the prepared baking sheet. Brush both sides with 1 tbsp of the olive oil and season with 1/4 tsp salt and the black pepper. Roast for 12–15 minutes, until the caps are tender and have released most of their moisture.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
