Roasted Pesto Portobellos

If you were to ask me what some of my favorite veggies are, spinach, mushrooms and cherry tomatoes top the list.  So, I thought I would combine them together to make this super easy meal.  This meal is so easy to put together.  I made the whole thing within just a few minutes after we got home from my daughter’s soccer game.

Musroom Portobello watermark2

This meal comes together in minutes.  It really is no trouble at all.  For the pesto, I used almonds instead of pine nuts because pine nuts can be so expensive.  The almonds worked out great.  I also use nutritional yeast in place of cheese.  Nutritional yeast is super healthy and actually is a great source of B12.  B12 is one of the few vitamins that is hard to find in a plant based diet.  It also has a cheesy and nutty flavor and that is why it’s used in place of cheese.  This was the first meal I made using some ingredients from our garden.  The basil is flourishing so I plucked a whole bunch off.  It grows back so fast.

Roasted Pesto Portobellos

Serves 4 servings

Roasted Pesto Portobellos

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 cup almonds
  • 10 basil leaves
  • 1 cup baby spinach
  • 2 T nutritional yeast
  • 3 cloves of garlic
  • 1 T parsley
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 8 cherry tomatoes halved
  • 3 portobello mushrooms stems removed

Instructions

  1. Preheat oven to 400.
  2. In a food processor grind up all the ingredients except the mushrooms and tomatoes until a pesto forms.
  3. If the mixture seems a bit dry, you can add a bit more oil or even a little water.
  4. Grease a baking sheet and lay the mushrooms on it.
  5. Fill each cup with pesto and top with the cherry tomatoes.
  6. Put in the oven for about 20 minutes.

Notes

We were actually going to make 4 mushrooms, but my husband butchered one in the process of removing the stems. That is why in the picture, the caps are filled to the brim with pesto. They were still delicious, and I wish we had leftovers, but they were all gone quickly. I hope you enjoy them as much as we did!

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http://mywholefoodlife.com/2013/04/18/roasted-pesto-portobellos/

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29 thoughts on “Roasted Pesto Portobellos

  1. These were so so easy and so flavorful!!! I will be making them at least once a week now. theyd make a good lunch for myself with a salad. I made them tonight as an app with my hubs ( a meat potatos and beer guy) I was nervous and said "dont like them?" Because he didnt say much ( I also added a slice of cheese to his) He said "No, they're actually pretty good" Which is is highest accolade for food!! I made the pesto last week with the quinao pasta and it was the best pesto I've ver had. I froze 4 cubes, thawed and used them with the mushrooms tonight. I will never buy canned pesto again.
    1. I am so glad you liked it! I am all about easy meals. I don't like to spend a lot of time cooking so most of my recipes take a short amount of time to prepare. Try the fried rice dish I posted today. It's my new favorite meal! :)
  2. I made these tonight with my 3 and 1 year old and substituted kale for spinach and aded cilantro and a bit of lemon juice.... these were soooo good!!! Even my three year old was eatin it up! Thank you! I think I will make it again on Saturday for my relatives! I love your recipes!!!
  3. Made these last night and the whole family ate them all up. Even the 3 and 1 year olds. And the 1 year old normally refuses to touch anything green. These were delicious and definitely going into our regular rotation. Thank you!
  4. Omg this is so good and so easy! I made the pesto and put it in the fridge so I can make the mushrooms for lunch the next couple days. I also used Parmesan because I could not find nutritional yeast. Another winner!
  5. My kiddos have nut allergies, so I replace the nuts with sunflower or pumpkin seeds. It's phenomenal in the pesto.

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