While you can cook portabellos on the stovetop, to get that firm “meatiness”, roasting is definitely the preferred method. Simple and delicious. All it need then is a little rice and some sauteed veggies. Here we show it with cilantro pesto and pine nuts. Click here for cilantro pesto recipe.

Place portabellos on a sheet pan top down. On each cap, add 1 T extra virgin olive oil, 1/8 t salt, 1 t balsamic vinegar and a pinch of black pepper. Roast at 375 for 7-12 minutes, turning the pan after 5 minutes.

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Menu for March 21.