Totally made this recipe up and, totally nailed it!
I had the mushrooms, some left over pesto, and very little desire to cook. Of course everything is better with cheese, but seriously, the flavors are fresh tasting and simple. Part of the secret is that I didn’t roast these veggies as long as I usually do. I decided to only go for a very light browning, and that kept the summery fresh taste in the dish.
Prep Time: 5 minutes
Cook Time: 30 minutes
Portobello Mushroom Caps (the large ones)
Basil Pesto (1 Tablespoon per Cap)
1/2 package of Grape or Cherry Tomatoes
6 peeled whole cloves of Garlic
1-2 Tablespoons of Olive Oil
Mozzarella Cheese (about 1 Tablespoon per cap)
Salt to taste
Cut Cherry Tomatoes in half and line the bottom of the pan.
Pop out the stems of the mushroom caps and use a spoon to gently scoop out the mushroom gills. Place the caps on the pan, pushing the tomatoes between them. You will now have a nice little boat to spread about 1 Tablespoon of your favorite Basil Pesto. Stick a clove of garlic in the center of each cap, and disperse other cloves around the pan in the tomatoes.
Roast at 425°F for 20-25 minutes (it should be sizzling) . Take out of oven and add about 1 Tablespoon of Mozzarella Cheese to each Mushroom Cap, and put back into oven for another 10 minutes till cheese is brown.
Serve as you please. I served it over whole wheat linguine.
When I started making this dish, I wasn’t really hungry, but between the great smells and the first bite, I was hooked! This was fresh and fabulous. I may try a little parmesan cheese next time, mixed with the mozzarella to add a little more zing. It’s great as is though. The garlic and pesto certainly add plenty of fresh flavor. I will be making this one again.
This was a great cleanup, between the non-stick foil and very little prep, there were very few dishes to clean.