PESTO WHITE BEAN STUFFED PORTOBELLOS

Absolutely delicious and so freaking simple. wow. Meaty portobellos and white beans with herby, garlicy pesto, topped with bright tomato slices. This is the BEST vegetarian (or easily vegan) meal.

INGREDIENTS

2 portobellos, stem and gills removed
1 1/2c cooked white beans or a can, drained
2-3T pesto
1 tomato, sliced
Parmesan – optional

Buy some pesto or make your own:
1-2 clove garlic
1 lemon, zest and juice
1-2T parmesan, grated – optional
1/3c walnuts, toasted
2c fresh basil
2c fresh spinach or chopped kale
1/4-1/2c olive oil

INSTRUCTIONS

Preheat oven to 375°F. Drizzle mushrooms with olive oil, salt and pepper and bake for 5 minutes. Mix beans and pesto in a bowl then spoon into the mushroom cavity. Top with tomato slices and a tiny pinch of salt. Bake for about 8 minutes (I threw some asparagus with olive oil, salt and pepper on for this part). Sprinkle on some extra parm and serve.

Make your own pesto:
Put garlic, lemon zest, parmesan and walnuts in the food processor and pulse a 4-5 times. Add lemon juice, basil and spinach/kale. Turn on the processor. After a few seconds and basil and spinach have broken down a bit, start to slowly pour in olive oil until desired consistency.

ENJOY!

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