I will be honest, I forgot where I saw this at, but it was either a magazine that I read while getting my nails done or somewhere on the web. Wish I could remember to give credit, but I’m sure they were not the first one to think about it.
Mushroom w/Pesto and Tomatoes
Portobello mushroom cap
Pesto (I made an arugula and walnut pesto, no cheese)
Tomato – sliced
Parmesan Cheese
Preheat oven to 400 degrees. Scoop out the gills of the mushroom and spread a generous layer of pesto in the cap. Top with slices of tomatoes and parmesan cheese. Bake for 15 mins. Then turn on the broiler for another 2-3 mins. to fully melt the cheese. Enjoy!
xoxo,
Dominica