Portobello & Lentils with Pesto
I've been wanting to do a lentil and pesto recipe for a few weeks now, but today the inspiration came in the form of some excellent portobello mushrooms that couldn't wait another day to be used. This was incredibly easy and fast to prepare and so full of flavor! Plus, an elegant vegetarian or vegan appetizer (depending on the pesto you use) that is fairly low fat and protein-packed.
I used Trader Joe's pesto (contains cheese) and Trader Joe's Cooked Black Lentils for this dish. All I did was peel and slice the portobellos and saute them with a little oil, garlic, salt, pepper and a few drops of balsamic vinegar. It's hard not to resist just eating them out of the pan! I then added the lentils and a little pesto to the pan and gently combined. Served on a slice of fresh French baguette with a little basil leaf from the garden and voila!
posted by Catherine at 5:34 PM
19 Comments:
I love using mushrooms because of their ability to complement flavors. My boyfriend loves it when I use mushrooms because of their meatiness. Total win-win!
Thanks for the gourmet vegetarian recipes. I made this last night and to my surprise I liked it. I think I'll make more vegetarian food.
Amazing dish. I love lentils and portobellos as well as those gorgeous photos of yours!
I love using portobello for my pasta. Sometimes i use the baby ones. :)
Hi. Check out the 2009 Three Hoots Sauvignon Blanc. The minerality is perfect and would compliment the portobello and herbs.
The 2010 Three Hoots Organic Olive oil also is wonderful and exhibits subtle pepperiness and nuanced aromatics that compliment a "Napa Style" dish.
www.threehoots.com
Catherine, this looks delicious. And, as always, the photograph is outstanding. I just posted my famous eggnog. And when I'm enjoying rich treats like that, I like to "alternate" with lighter, healthful choices like this dish that has two of my all-time favorite ingredients, mushrooms and lentils.
A good way to avoid cheese is using the Pesto recipe from www.mydorot.com, and using the basil cubes from them, there is no waste and super convient! I cant wait to try this recipe!
Very appealing! Such a mouthwatering recipe! I would love to give a try on making this one at home.
Oh, this looks sooooo good! I love pesto and lentils! :D
i ove mushoom, this is great, it makes me hungry
Mushrooms are an important ingredient in my kitchen as their distinguish flavour is what my family like to have in their meals.
i love trader joe's pre-cooked beluga lentils! i throw them in everything. i have a dish on my blog with trader joe's soy chorizo and these lentils that my vegan friends really love.
thanks so much for your blog! i have such a good time reading it.
regards,
renee
www.thecandidcook.com
My name is Molly Gordon and I work for a company called Gourmet Mushrooms Inc. in Sebastopol, CA (close by!). This recipe looks stellar, and we would love for you to try it out with some of our mushrooms or try them out with a new recipe.
Email me at molly@mycopia.com and we'll send you some samples! or check us out at www.gourmetmushroomsinc.com
Look forward to hearing from you!
I love the look of the lentils on the baguette -- like caviar (but tastier).
Hi, I just stopped by to say I am giving you one of the "Stylish Bloggers Award". Here is an explanation of what to do if you wish to accept: http://www.knittedthoughts.com/2011/01/stylish-blogger-award.html
Thanks so much for the networking opportunity. Hope 2011 is great!
This really does sound delicious. I love the food and recipes you feature for you readers. I hope you have a wonderful day. Blessings...Mary
Catherine this looks absolutely delicious, I am making this over the weekend. Thanks.
Winston Rolbacher
Wow this looks absolutely good and probably taste delicious
That sounds like a fantastic idea.
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