Stuffed Portobellos with Tomato Pesto
Stuffed, prosciutto-wrapped chicken breast feels elegant and worthy of guests. Fortunately, it's easier to make than it appears, especially if you have sun drie
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Cooking tools:
- Food processor
- Kitchen scale
- Grater
- Pastry brush
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Spoon
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)
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