Portobello Mushroom with

Sun-Dried Tomato Pesto

 

4 large Portobello mushroom caps

1 T Extra-virgin olive oil

1 (8.5oz) jar CSD Pesto

1 red onion, sliced thin

5 oz spinach leaves

1/2 beefsteak tomato, sliced

4 oz fresh mozzarella, sliced

2 T fresh basil, chopped

Salt and Pepper to taste

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Preheat oven to 400 F

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Arrange mushroom caps gill-side up on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender, about 15 minutes.

 

Top each mushroom cap with a generous layer of CSD Pesto, thin onion slices, spinach, tomato and mozzarella.

 

Place stacked mushrooms back in the oven, bake for another 5-8 minutes or until mozzarella begins to melt.

 

Top with fresh basil and serve.