Baked Parmesan Pesto Portobello with Gnocchi

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I question whether certain food photos do more harm than good… While this baked portobello looks like something out of a horror film, it tasted delicious, and received a big “wow!” from my dining companion. I whipped up a pesto recipe a few days ago and froze it. When I came up with a meal idea, I let the pesto thaw at room temperature and it was good to go!

And, the gnocchi was from Whole Foods. Sometimes you need an easy out for a meal. Here is mine.

Walnut-Spinach Pesto:

  • 1/4 c walnuts
  • 1/4 c fresh parmesan
  • 1 clove garlic
  • 1/4 c sunflower or olive oil
  • 5 c fresh spinach (I probably used closer to 6 c)
  • salt, pepper to taste
  1. Blend everything together in a vitamin or food processor, freeze or use right away

For the Baked Parmesan Pesto Portobello

  1. Preheat oven to 400F
  2. Lightly drizzle baking dish with olive oil
  3. Remove the caps and gils from two large portobello caps
  4. Season with salt and pepper, spread pesto over cap
  5. Bake for 15 minutes
  6. Remove, top with parmesan, bake for 5 more minutes or until cheese has melted
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