Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 3/27/17

Stuffed Portobellos with Tomato Pesto
and roasted green beans

Active: 30 Total: 40
Original GF Paleo Vegetarian
Stuffed Portobellos with Tomato Pesto

With leftover sun dried tomato pesto from earlier in the week, stuffed portobellos are a breeze to make and are finished with panko breadcrumbs for a bit of crunch.

Tags
Low Calorie
Proteins
Cheese
Cuisines
European - Mediterranean
Save recipe
157

Ingredients

Metric
Servings:
4
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
Stuffed Portobellos with Tomato Pesto and Panko:
  • Cheese, fontina - 2 oz , shredded (sub fresh mozzarella)
  • Mushrooms, portobellos - 4 , stems removed
  • Sun dried tomato pesto (ingredients listed separately) - 1/3 cup
  • Panko breadcrumbs - 1/4 cup
Green Beans with Almonds:
  • Green beans - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 1 tsp
  • Almonds, slivered - 1/4 cup (sub pecans)

Prep

  1. Make pesto - (Skip if pesto was made ahead on Monday.) 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 oil or a splash of water. Season to taste with salt and pepper. (Can be made up to 5 days ahead)

  2. Make mushroom filling - Grate cheese and combine with pesto. (Can be done up to 4 days ahead)

  3. Green beans - Trim beans. (Can be done up to 4 days ahead)

  4. Mushrooms - Remove stems. (Can be done up to 3 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 425F / 218C. 

  2. Toss green beans with 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 and fill mushrooms with pesto / cheese 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.

  4. Toss green beans with lemon juice and almonds.

  5. Serve mushrooms with green beans on the side. Enjoy!

Reviews

Ratings

0 reviews