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 – make your own here
1 tomato, sliced
Parmesan – optional
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.