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Stuffed Portobellos with Tomato Pesto
and roasted green beans

Active: 30 minTotal: 40 min

These stuffed portobellos won high reviews from our community in 2017. With sun-dried tomato pesto leftover from earlier in the week, the dish comes together surprisingly fast.

Tags

Ingredients

Servings:
4
Metric
Sun-Dried Tomato Pesto:
  • Sun-dried tomatoes in oil - 1/2 cup, drained and rinsed
  • Garlic - 1 clove, peeled
  • Pecan halves - 1/4 cup
  • Cheese, parmesan (opt) - 2 Tbsp
  • Arugula - 1/2 oz
  • Oil, olive - 1 1/2 Tbsp
  • Water - 1 Tbsp
Green Beans with Almonds:
  • Green beans - 1 lb, trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 1 tsp
  • Almonds, slivered - 1/4 cup (sub pecans)
Stuffed Portobellos with Tomato Pesto and Panko:
  • Cheese, fontina - 2 oz, shredded (sub fresh mozzarella)
  • Sun dried tomato pesto (ingredients listed separately) - 1/3 cup
  • Mushrooms, portobellos - 4, stems removed
  • Panko breadcrumbs - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make pesto - (Skip if pesto was made ahead on Tuesday. If prepping right before cooking, get oven heating first.) Drain and rinse tomatoes. Peel garlic. Place all pesto ingredients into a food processor. Pulse until thickened. If it's not 'saucy' enough, add more olive oil or a splash of water. Season to taste with salt and pepper. (Can be made up to 5 days ahead)
  2. Green beans - Trim beans. (Can be done up to 5 days ahead)
  3. Make mushroom filling - Grate cheese and combine with pesto. (Can be done up to 4 days ahead)
  4. Mushrooms - Remove stems. (Can be done up to 3 days ahead)

Make

  1. Heat oven to 425F / 218C.
  2. Toss green beans with cooking oil and season with some salt and pepper. Spread beans out onto one side of a sheet pan. Place mushrooms onto second half of sheet pan (use two sheet pans if it won't fit easily). Brush mushrooms on both sides with some oil. Transfer pan to oven and roast until mushrooms are starting to soften, 8 to 10 minutes.
  3. Remove pan from oven. If mushrooms have released a lot of moisture, blot them with paper towels until dry. Spoon in cheese and pesto filling. Top with panko breadcrumbs, pressing breadcrumbs lightly into the filling.
  4. Return pan to oven and continue roasting until green beans are tender and cheese is melted, 10 to 12 minutes more.
  5. Toss green beans with lemon juice and almonds.
  6. Serve mushrooms with green beans on the side. Enjoy!

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Reviews

This meal has 26 reviews

Fantastic!! So excited about this recipe. I took the advice of others and cooked the chicken a bit longer than recommended.

By: Katherine
Posted: Oct 15, 2019
Diet: Original

Loved every bite of this!

By: Ruth
Posted: Jun 23, 2019
Diet: Original

Really delicious! Definitely make the pesto ahead, especially if doing this on a weeknight. My chicken also took longer to cook than the range in the recipe - perhaps I didn't pound it thin enough? But it still turned out great. :)

By: Melissa
Posted: Jun 21, 2019
Diet: Original

This is a new favorite! We bought the pesto instead of making it. The flavors we're so good together!

By: Catherine
Posted: Jun 10, 2019
Diet: Gluten-free

The chicken was fabulous! I subbed bacon because my husband isn't a prosciutto fan. I skipped the sauce because of time, and I don't think I missed out on anything. I prepped the pesto from the earlier meal, so this came together pretty easily.

By: Kera
Posted: Jun 10, 2019
Diet: Original

Surprisingly easy, and very flavorful. I will absolutely make this again.

By: Carri
Posted: Jun 08, 2019
Diet: Original