Saturday, April 25, 2020

Stuffed "Cheesy" Pesto Portobellos

Portobello mushrooms are stuffed with layers of flavor and a dairy-free "cheesy" topping, 
then baked to perfection

Oh you fancy huh?! Not really. 

While this meal may look extra, it couldn't be simpler to prep. That's my kind of meal!

Easy healthy recipe. Weeknight meal idea. Easy meal idea.


Serve the portobellos with a simple side salad for an easy weeknight meal. 

Ingredients

4 Portobello mushrooms, washed and cored
1 Tbs olive oil
1 lb ground turkey
1/2 onion, diced
2 garlic cloves, minced
Salt and pepper to taste
1 tsp red chili flakes
1 bag frozen cauliflower rice
1/4 C sun dried tomatoes, chopped
1 C store bought or prepared homemade pesto
1 Brazil nut
1/4 C nutritional yeast

Instructions

1. Preheat oven to 450 degrees 
2. Brown the turkey in olive oil, while breaking up with a spoon
3. Add onion, garlic, salt and pepper, and chili flakes. Saute until the onions and garlic are translucent, about 2 minutes.
4. Add the cauliflower rice and cook for 5 minutes. 
5. Stir in the sun dried tomatoes and pesto. 
6. Stuff each portobello with the meat mixture. 
7. Prepare the "cheesy" topping: In a small bowl, grate the Brazil nut over a microplane grater and mix in the nutritional yeast. 
8. Top each stuffed portobello with the topping and bake for 15 minutes until golden brown. 

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