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Stuffed Portobellos with Tomato Pesto
and roasted green beans

Active: 30 min Total: 40 min

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

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
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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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)

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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!

Nutrition Facts

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

Ratings

Original (118)
Gluten-free (9)
Paleo (20)
Vegetarian (10)

53 reviews

Saltiest thing I've ever eatten

By: Rachel
Posted: May 01, 2017
Diet: Original
0 Helpful

This was a little disappointing. I loved the pesto on its own, but the flavor was lost a little in the final dish

By: Marie
Posted: Apr 29, 2017
Diet: Paleo
0 Helpful

Added a little mozzarella. Also added triple Olive oil to the pesto, didn't have arugula so substituted spinach and basil and turned out great. So amazing!

By: Katrina
Posted: Apr 28, 2017
Diet: Paleo
0 Helpful

Did not make the pan sauce but made everything else as written. Really loved it!! Kids did too!

By: Rebecca
Posted: Apr 18, 2017
Diet: Original
0 Helpful

I used bacon instead. It was bomb!

By: Nicole
Posted: Apr 12, 2017
Diet: Paleo
0 Helpful

So, so good.

By: Audra
Posted: Apr 10, 2017
Diet: Original
0 Helpful