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.


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


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.


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