Katie in the Middle

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Thu Feb 9
thekimenator: Pesto-stuffed Portabellos. I found inspiration for this recipe from Martha Schulman’s recipe that was in the NYTimes; however, I decided to tweek it a bit. I added some egg white, cut the pesto & added goat cheese. I was pleased with the results. Here’s the recipe: 2 portobello mushroom caps, take the stem off & carefully scrape out the gills with a spoon 2 tbsp pesto sauce (homemade or jarred) 2 egg whites 1 oz goat cheese (Trader Joe’s sells perfect size goat cheese medallions these days) Directions: Preheat oven to 400 F Whisk egg whites & fold in pesto sauce & goat chese gently Bake portobellos for 8-10 minutes, can toss with a bit of olive oil & salt & pepper if desired. Pat out excess moisture from roasting Add half of mixture to each portobello cap Bake in oven for 30-35 minutes SP you said you were going to cook something this weekend…..

thekimenator:

Pesto-stuffed Portabellos. I found inspiration for this recipe from Martha Schulman’s recipe that was in the NYTimes; however, I decided to tweek it a bit. I added some egg white, cut the pesto & added goat cheese. I was pleased with the results.

Here’s the recipe:

  • 2 portobello mushroom caps, take the stem off & carefully scrape out the gills with a spoon
  • 2 tbsp pesto sauce (homemade or jarred)
  • 2 egg whites
  • 1 oz goat cheese (Trader Joe’s sells perfect size goat cheese medallions these days)

Directions:

  1. Preheat oven to 400 F
  2. Whisk egg whites & fold in pesto sauce & goat chese gently
  3. Bake portobellos for 8-10 minutes, can toss with a bit of olive oil & salt & pepper if desired.
  4. Pat out excess moisture from roasting
  5. Add half of mixture to each portobello cap
  6. Bake in oven for 30-35 minutes

SP you said you were going to cook something this weekend…..

(Source: thefreshcipebox)