Stuffed Portobellos with Tomato Pesto
and roasted green beans
- 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 - 1 lb, trimmed
- Oil, cooking - 1 Tbsp
- Lemon juice - 1 tsp
- Almonds, slivered - 1/4 cup (sub pecans)
- Cheese, fontina - 3 oz, shredded (sub provolone or mozzarella)
- Sun-dried Tomato Pesto (ingredients listed separately) - ~3/4 cup
- Mushrooms, portobello - 4, stems removed
- Panko breadcrumbs - 1/4 cup
- Make pesto - (Double if making Thursday’s meal.) Drain and rinse tomatoes. Peel garlic. Place all pesto ingredients in a food processor. Pulse until thickened. If it doesn’t blend easily, add more water a bit at a time. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
- Green beans - Trim green beans. (Can be done up to 5 days ahead)
- Cheese - Grate cheese. (Can be done up to 3 days ahead)
- Make mushroom filling - Combine cheese and pesto (portion for tonight’s meal; reserve half if doubled). (Can be done up to 4 days ahead)
- Mushrooms - Remove stems. (Can be done up to 3 days ahead)
- Heat oven to 425F / 218C.
- 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.
- 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.
- Return pan to oven and continue roasting until green beans are tender and cheese is melted, 10 to 12 minutes more.
- Toss green beans with lemon juice and almonds.
- Serve mushrooms with green beans on the side. Enjoy!
Instead of butterflying and pounding the chicken, I cut cut a slit and stuffed the cheese and pesto in side. It was quicker and worked perfectly. Wrapped the breasts in black forest ham because I already had it and skipped the pan searing and just baked them. Subbed zucchini from CSA as a side. Would make again!2 Helpful
Delicious! I omitted the prosciutto for a picky eater in the family and used toothpicks to hold the chicken together. I do think this meal needed a starch next time I’ll roast some potatoes to go with it.0 Helpful
We have prepared before and really like this menu. It's pretty easy and definitely company-worthy!0 Helpful
Delicious! Easily one of the best meals I've ever made. Definitely one of the best Cook Smart meals. Next time I would probably skip salting the breast, since the prosciutto was salty enough. I didn't have arugula for the pesto, so I used spinach. I love arugula, so will make it again using the correct ingredients. It took me about total 10 minutes in the oven, after searing.0 Helpful
Amazing. Making that pesto again, it was delicious.0 Helpful
I used half a jar of roasted red pepper instead of sundried tomato and skipped the prosciutto in making this with what I had on hand from leftovers before my next grocery trip. It was amazing!! Tip: If skipping the wrapping, a lot of the pesto filling will fall out. Use toothpicks to help hold the chicken together, and top the chicken with the spilled and leftover pesto before transferring to the oven.0 Helpful
Really good. The pesto was amazing, I will definitely use it in other recipes. Have to practice my butterflying and rolling skills though. Will do again.0 Helpful