domestica says...
HEALTHY RECIPES

{Recipe} Portobello Pesto Stacks

Would someone out there in the blogosphere, for the love of all that is pure and holy, please make this recipe?!?!

Healthy, versatile and downright delicious, these Portobello Pesto Stacks make a light dinner when served with a green salad but also serve as a wonderful vegetarian first course in a fancy-schmancy dinner party menu.

Or just make it next time you’re eating by yourself because hey, you’re worth it.

All I ask is that you do me a solid and don’t butcher this recipe by using store-bought pesto. Your mother would not approve and neither do I. Any homemade pesto will work well but if you really want this to be a show-stopper, use the Spinach, Feta and Cashew Pesto from the chef’s over at Gourmet Nutrition. It will blow your mind (or at least your taste buds!).

I think baby portobellos are the way to go for this recipe. If you use the larger variety, use only 2 mushrooms and keep all other ingredients the same (simply dividing amongst two mushrooms instead of four ways).

{Portobello Pesto Stacks}
adapted from Gorgeously Green

Ingredients:
4 Baby Portobello Mushrooms, stems removed and gills scraped out
1 ½ Tbsp Olive Oil
2 Clove Garlic, sliced
2 tsp Butter
2 Tbsp Chicken/Veg Broth
2 Tbsp Soy Sauce
2 Tbsp Homemade Pesto
2 slices Goat Cheese Log

Directions:
Preheat oven to 375˚ F.

Heat the olive oil in a large saute pan with a lid over medium heat. Add the garlic and stir for a minute to soften. Place the mushrooms with their stalk side up in the pan and add 1/2 tsp of butter where the stalk was. Gently move the mushrooms around the pan for a couple of minutes to prevent sticking. Add the vegetable broth and soy sauce, put the lid on the pan, bring to a simmer, and simmer for five minutes.

Carefully take the mushrooms out of the pan and place them in a baking dish. Put the sliced garlic from the saute pan as well as 1/2 tbsp of pesto and a slice of goat cheese into each mushroom.  Cover with the liquid from the saute pan. Put in the oven and bake for 10 minutes.

To present, drizzle pan liquid over top each plated mushroom.

Domestically Yours,
Natasha Kay

Discussion

4 thoughts on “{Recipe} Portobello Pesto Stacks

  1. I made these tonight for dinner…. amazing. I made your spinach pesto too, which I looooved. My 2 year old was eating it out of a bowl with a spoon! I had to grill a chicken breast alongside the portobellos for Gord, but he loved them too. I think the pesto would also be amazing on some sort of homemade spelt cracker type thing with a little dab of goat cheese.

    Thanks Natasha!

    Posted by adriannecochran | October 4, 2011, 10:29 pm
    • SO stoked you tried it (and loved it)!! I think the more you find great plant-based recipes, the more Gord will start trying them out and realizing that you don’t have to have meat to enjoy a great meal! Tim realized the other day that he’s “mostly vegetarian” and it shocked him to think of it! He has always been a MAJOR meat-lover!

      Posted by Natasha (Domestica) | October 6, 2011, 3:29 pm
  2. forgot to ask… do you have a good cracker recipe? i have banned goldfish from my house but i have a toddler who is obsessed with crackers.

    Posted by adriannecochran | October 4, 2011, 10:47 pm

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