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 – make your own here
1 tomato, sliced
Parmesan – optional
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.
ENJOY!
WORTHINGTON EATS 