I love this recipe. It’s from a vegetarian recipe book that my mother gave Nick for Christmas, and it’s one of the fastest and yummiest dinners I’ve had recently. It only takes a few minutes to prepare (also why I love portobello mushrooms instead of meat) and a few minutes to cook. It’s a healthy and absolutely delish meal. Which is why I’ve eaten it many, many times in the last few weeks.
Take your portobello mushrooms (1-2 per person, although 1 was enough for me) and clean them.
Remove the stem and brush a small amount of olive oil onto the underside of the mushroom cap.
In a food processor, mix bread crumbs (mine were gluten free) and some pesto paste together until the mixture is moist but fluffy (like couscous).
Place a spoonful or two of the pesto-bread crumb mixture to each of the mushroom caps and place them on a baking sheet.
Add some on-the-vine tomatoes to the baking sheet and put the whole tray in the oven at 400 degrees for 12-15 minutes. Enjoy!