Pesto-stuffed Portabellos. I found inspiration for this recipe from Martha Schulman’s recipe that was in the NYTimes; however, I decided to tweek it a bit. I added some egg white, cut the pesto & added goat cheese. I was pleased with the results.

Here’s the recipe:

• 2 portobello mushroom caps, take the stem off & carefully scrape out the gills with a spoon
• 2 tbsp pesto sauce (homemade or jarred)
• 2 egg whites
• 1 oz goat cheese (Trader Joe’s sells perfect size goat cheese medallions these days)

Directions:

1. Preheat oven to 400 F
2. Whisk egg whites & fold in pesto sauce & goat chese gently
3. Bake portobellos for 8-10 minutes, can toss with a bit of olive oil & salt & pepper if desired.
4. Pat out excess moisture from roasting
5. Add half of mixture to each portobello cap
6. Bake in oven for 30-35 minutes

(Source: thefreshcipebox)