Beef Carpaccio-Stuffed Portobello Mushrooms with Pistachio Pesto

Preheat your oven to 375°F. Clean the portobello mushrooms by gently wiping them with a damp cloth and removing the stems.

In a small bowl, mix together the olive oil, balsamic vinegar, salt, and pepper. Brush this mixture onto the mushrooms, ensuring they are well-coated.

Place the mushrooms, gill side up, on a baking sheet lined with parchment paper. Bake the mushrooms in the preheated oven for 15 minutes until they are tender.

While the mushrooms are baking, prepare the pistachio pesto by blending the pistachios, basil, garlic, lemon juice, and olive oil in a food processor until smooth.

Season the pesto with salt and pepper to taste. Once the mushrooms are done, remove them from the oven and let them cool slightly.

Layer the beef carpaccio slices inside each mushroom cap, folding them elegantly. Drizzle the pistachio pesto generously over the beef.

Garnish with shaved Parmesan cheese and fresh basil leaves. Serve immediately and enjoy this unique and flavorful dish!