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.
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
10 minPrep Time
20 minCook Time
30 minTotal Time
- 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
- Preheat oven to 400.
- In a food processor grind up all the ingredients except the mushrooms and tomatoes until a pesto forms.
- If the mixture seems a bit dry, you can add a bit more oil or even a little water.
- Grease a baking sheet and lay the mushrooms on it.
- Fill each cup with pesto and top with the cherry tomatoes.
- Put in the oven for about 20 minutes.
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!