Portabella Parmesan with sweet potato pesto

I saw Giada make a version of this when i was mindlessly watching the food network while cooking one night. Hers seemed too cheesy (especially since I wasn’t supposed to be eating dairy–or at least minimizing it). So I modified it.

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ingredients for the mushrooms
2 portabella mushrooms
A ziplock Baggie–gallon sized
2 tbs garlic paste
Rosemary
1/4 cup balsamic vinegar
2-3 tbs olive oil

•2 ladles of pasta sauce/Tomato sauce
• 2 tbs sweet potato pesto from https://happyveggiefoodie.wordpress.com/2012/05/04/sweet-potato-pesto/
•2 handfuls shaved Parmesan

Equipment: grill pan, oven proof dish

Pour the balsamic, olive oil, garlic, and rosemary or basil into the baggie. Toss in the mushrooms. Seal and then shake. Let sit for a half hour (longer is better if you have time) to marinate.

Put mushrooms onto the grill pan. And grill each side for a few mins til semi cooked.

Pour 1 ladle of sauce into an oven proof dish . Place mushrooms on top gill side up. Put 1 spoon of pesto into center of each mushroom. Top with Parmesan and 1 ladle of sauce.

Bake at 350 for 15-20 mins (melt cheese, let flavored come together. Serve with some angel hair pasta, sauce, and some wine.

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About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
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