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Stacked Portabella Caps with Arugula Microgreen Pesto

Stacked Portabella Caps with Arugula Microgreen Pesto

Hannah
Whether making for an entrée or a side dish to...anything, these portabella caps are as tasty as they are colorful!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, Main Course, Side Dish
Cuisine French, Italian, Mediterranean
Servings 4

Equipment

  • Food Processor
  • Baking Pan
  • Mixing bowl
  • Sharp Kitchen Knife
  • Toothpicks
  • Tin Foil

Ingredients
  

Pesto

  • 3 handfuls Arugula Microgreens About 4 cups
  • 1 cup Fresh Basil Leaves
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 1/3 cup Walnuts
  • 1/2 cup Parmesan Cheese
  • Salt and Pepper

Mushroom Caps

  • 4 large Portabella Caps save insides!
  • 1 medium Eggplant
  • 1 large Heirloom Tomato
  • 1 large Zucchini
  • 1 large Yellow Squash
  • 1 ball Fresh Mozzerella about softball size
  • 2 tbsp Olive Oil
  • Salt and Pepper to taste

Instructions
 

Pesto

  • Taking your food processor and add in microgreens, basil, garlic, olive oil, and walnuts, and parmesan. Puree until smooth. Likely, you will need to do this in batches to get all smooth. Add each batch to the mixing bowl and adjust salt to taste. Preference on portions of arugula or basil if you prefer a stronger basil flavor. Set aside.

Portabella Caps

  • Preheat oven to 350.
  • Taking a spoon, carefully scrape out the inside of the mushroom caps, reserving the insides for another recipe. Rinse and lay the caps in your baking dish.
  • Slice the eggplant, zucchini, squash, tomatoes, and mozzarella into slices. If some of your vegetables are thinner than the mushroom, either use two slices per layer or make a very diagonal cut to get a larger circumference.
  • Take a spoon and place a dollop of pesto in each cap, spreading to cover the entire base of the mushroom. Layer vegetables, cheese and pesto as you'd like, similar to a lasagna. Be generous with the pesto!
  • Drizzle a little oil and salt over the final layer and place a final piece of mozzarella on top.
  • Place a toothpick through each layer, preferably on the side to not ruin presentation.
  • Place tinfoil over the baking dish. The toothpicks should act to both keep the layers together as well as hold the tinfoil above the cheese so it does not stick.
  • Bake for about 25 minutes, or until the vegetables are tender. Remove the tinfoil and bake an additional 5-10 until the cheese is lightly browned.
  • Remove and serve over a layer of the pesto. Garnish with a few remaining arugula microgreens. Enjoy!
Keyword Arugula, eggplant, Fresh, Healthy, Keto, Low-carb, Microgreens, Pesto, vegetarian, zucchini