Stuffed Portobellos with Tomato Pesto | Cook Smarts

Ingredients

• 1/2 cup Sun-dried tomatoes in oil, drained and rinsed
• 1 clove Garlic, peeled
• 1/4 cup Pecan halves
• 2 Tbsp Cheese, parmesan (opt)
• 1/2 oz Arugula
• 1 1/2 Tbsp Oil, olive
• 1 Tbsp Water
• 2 oz Cheese, fontina, shredded (sub fresh mozzarella)
• 4 Mushrooms, portobellos, stems removed
• 1/3 cup Sun dried tomato pesto (ingredients listed separately)
• 1/4 cup Panko breadcrumbs
• 1 lb Green beans, trimmed
• 1 Tbsp Oil, cooking
• 1 tsp Lemon juice
• 1/4 cup Almonds, slivered (sub pecans)