Pesto Portobellos – Perfection!
These Pesto Portobellos pack a powerful punch of healthy ingredients. Lined with pesto, filled with red peppers, edamame, yellow and butternut squash, this satisfying meal is bursting with Vitamins A, B, C, protein, antioxidants and fiber.
This recipe is a must for friends, family or even dining alone!
Pesto Portobello Recipe
2 Portobello mushrooms, stems removed and chopped
4 T. olive oil plus more for drizzling.
1/4 red pepper, chopped
3 cloves of garlic, unpeeled
1/4 white onion, chopped
1/4 cup pesto (store bought is fine but I made a kale pesto for this)
1/2 – 1 cup cubed butternut squash
1 small yellow squash, diced
1 cup edamame, thawed
2 T. shredded parmesan cheese
Preheat oven to 425. Toss both squash, red pepper and garlic with 1-2 T. olive oil. Roast in the oven 10-12 minutes, until veggies are slightly browned. In the meantime, heat remaining olive oil over med. heat in a large pan, and add edamame, mushroom stems, onion, a dash of salt and pepper and cook until veggies are tender, approx. 5-7 minutes. Remove roasted veggies from oven and turn oven temp to Bake, 400. Line mushrooms with a generous helping of pesto. Toss roasted veggies with the onion mixture and add S+P to taste. Add the mixture to the Portobello mushrooms, top with parmesan cheese, drizzle with olive oil then bake for 10-12 minutes. ENJOY!