Portobello Mushrooms with Spinach-Basil Pesto and Goat Cheese

BLe2skZCUAANhkOFor 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.

My Recipe:

Portobello Mushrooms with Spinach-Basil Pesto and Goat Cheese:

3 servings

Ingredients:

  • 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:

  1. Preheat oven to 450.
  2. 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.
  3. 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.
  4. 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.
  5. Serve them warm, or keep them warm in the oven while you make other stuff.
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One thought on “Portobello Mushrooms with Spinach-Basil Pesto and Goat Cheese

  1. Pingback: Pesto Shrimp on Angel Hair Pasta | cooking on the farm

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