My Mum would say “Mushrooms are meat for vegetarians” and they truly are a delicious plant based replacement for protein. Portobello mushrooms are very versatile in the ways they can be prepared. My favourite is roasted and stuffed with veggies, rice, pesto - anything really goes. Today on the menu was stuffed portobello with my arugula and pistachios nut pesto, and to keep this meal plant based, there is no dairy, only majestic garlic, lemon zest, lemon juice and olive oil. This created the perfect texture for stuffing, and it’s super bright green, which looks beautiful as well. This recipe is quick and super easy to make, and once of those dishes you can make extra and eat it for lunch the next day. Cook once eat twice kind of meal.
ROASTED PORTOBELLO
4 large portobellos
Dash olive oil
1 tsp maldon sea salt
1 tsp cracked black pepper
ARUGULA PISTACHIO PESTO
2 x cups arugula
1 x cup pistachio
¼ x cup extra virgin olive oil
2 x tbsp fresh lemon juice
1 x tsp maldon salt
1 x tsp cracked black pepper
1. Preheat the oven to 350°F and line a baking pan with parchment paper.
2. Add pesto ingredients into a food processor, and process until desired chunky consistency. Add more lemon or oil if needed to help blend. Set aside.
3. Peel the outer layer of the portobello and pop out the stems. Lay the top of the mushroom down, lightly cover in olive oil on a baking sheet and season with salt and pepper. Pop in the oven and roast for 5-10 minutes, until the mushroom is lightly roasted, but not soggy.
5. Remove the mushrooms from the oven and top each one with a heaping spoonful of pesto and a sprinkle of nutritional yeast.
6. Turn your oven to broil and pop mushrooms back in the oven for 3-4 minutes, until the top starts to turn golden brown.
7. Serve immediately while still warm + delicious!
