Quick and Easy Weeknight Dinner

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

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