Monday's dinner was yet another meal spawned from our little herb garden + leftovers from the fridge. As we've been eating way too much grilled meat (though I'm not really complaining), every now and then I am in desparate, desparate need for a major meat detox. We splurged a little bit and picked up some humongo portabella mushrooms on our last trip to Pete's for some delicious and juicy pesto portabella burgers. This also gave us a chance to finish off the rest of the burger buns we had leftover (and frozen) from the recent holiday.
2 portabella mushroom
Sliced provolone cheese
Salt and pepper
- Clean the portabella mushroom and drizzle with olive oil, salt and pepper
- Heat grill on medium and place the mush stem side down
- Grill with the cover on for 3 mins then flip
- Spoon the pesto onto the mushroom (stem side) and grill for 5 mins or until the mushroom is soft
- Remove it from the grill and serve it on a toasted bun with your favorite summer beverage
Note: we actually used up some old chunky cashew butter and pecorino romano in our pesto because that's what we had in our fridge. Definitely not what is typically used into pesto, but hey it worked for us!
2 cloves of garlic
1/2 cup of grated Pecorino Romano (grated parmesan is more common for pesto)
1/4 cup of Chunky Cashew Butter(pine nuts or walnuts are more common for pesto)
1 cup of baby spinach
Salt and pepper
- Clean and dry the basil and spinach
- Place the greens in a food processor with the cheese, nuts and garlic
- Turn on your food processor and drizzle in the olive oil. Slowly add the oil until a nice paste has formed.
- Give it a taste and add salt and pepper as needed
Tip: Adding the spinach will keep the pesto looking green.