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PORTOBELLA STACKS WITH WALNUT PESTO

GF, DF
Meaty mushrooms layered with fresh pesto, cherry tomatoes and--of course--a runny-yolked egg

Serves 2


For the Pesto:

1/2c basil, roughly chopped

1/4c walnuts

1/4c olive oil

1tbsp lemon juice

*can substitute 4tbsp store-bought pesto

For the Stacks:

2 portabella mushrooms

½ pint cherry tomatoes

1 shallot, thinly sliced

1/4c veggie oil

2c arugula

1tbsp olive oil

1tbsp lemon juice

2 sunnyside up eggs

Start by pureeing all of the pesto ingredients with an immersion blender. I like to keep mine chunky, gives the dish a nice contrast in consistency. Season with salt n pep and set aside.


Clean the outside of the portabellos with a wet paper towel and degill them by scraping out the black fringe with a spoon. Heat a medium-sized skillet over medium heat and pan-sear the tomatoes and the portabellos together until browned, flipping once and seasoning with salt n pep. Set aside on a paper towel-lined plate to drain the excess juice.


Clean out the same pan and heat veggie oil over medium-high heat. Quick fry the shallots until browned and crispy, this won’t take long. Transfer to a paper towel-lined plate. Clean out the same pan and use it to make the sunnyside up eggs. Meanwhile, toss the arugula in the lemon juice, olive oil and salt n pep. To assemble, divide the arugula onto two plates and top with an upsidedown mushroom. Scatter on the cherry tomatoes and drizzle with pesto. Finally top with egg and fried shallots.


Freezability:

The pesto is freezable: transfer to a sealable Tupperware and drizzle oil in a thin layer over the top. Seal and freeze up to two weeks.