For dinner tonight, I used this recipe to create a yummy mushroom appetizer, with a few tweaks:
- homemade pesto with spinach, basil from outside, grated Parmesan cheese, and olive oil (instead of kale pesto guac)
- crumbled goat cheese on top (instead of queso fresco)
This one turned out very well, but I should have put off roasting the mushrooms until much later, they were cold by the time I finished the pesto and the quinoa-sweet potato burgers.
Portobello Mushrooms with Spinach-Basil Pesto and Goat Cheese:
- 3 portobello mushrooms, stems twisted right out and caps lightly rinsed
- 3 cups fresh basil
- 2 cups fresh spinach
- 1/4 cup freshly grated parmesan cheese
- 3 cloves garlic
- 4 Tbs. extra-virgin olive oil, divided
- 1 pinch coarse salt
- sprinkle of crumbled goat cheese
- salt and pepper
What to do:
- Preheat oven to 450.
- Rub a bunch of olive oil (about 2 tbs) on the outside of the mushroom caps. Place them, cap side down, on a foil-lined rimmed baking sheet. Sprinkle the gills with a little salt and pepper. Roast them for about 15 minutes.
- While that’s roasting, put the basil, spinach, paremesan cheese, garlic, 2 tbs oil, and a good pinch of salt in a food processor and buzz up some delicious pesto, stopping occasionally to scrape down the sides with a spatula.
- Take the mushrooms out of the oven and use a paper towel to soak up the juice that forms in the caps. Then spoon out the pesto evenly on the caps and top with crumbled goat cheese.
- Serve them warm, or keep them warm in the oven while you make other stuff.