About
A fast prep makes this side dish a super yummy go-to for hot weeknight dinners! Large slices of mushroom are arranged with tart artichoke hearts and lots and lots of buttery pesto sauce. Simply serve with a spatula! You may also double your servings to enjoy as a vegetarian meal all in itself.
Ingredients
- 6 ounce portabella mushrooms, raw
- 4 ½ ounce artichoke hearts or globe, canned in oil mixture
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- 1 tablespoon, chopped garlic
- 1 tablespoon unsalted butter
- 2 tablespoon pesto sauce
- 2 tablespoon olive oil
Instructions
- Preheat an oven to 350 degrees and lightly spray a seasoned sheet tray with pan spray (you can line with parchment, but this is not necessary). Slice portabella caps into ¼-inch or ½-inch slices. Lay them slightly overlapping across your sheet tray.
- Pull apart your artichoke hearts and place 3-4 pieces in between each mushroom slice. Then, sprinkle the salt, pepper, and garlic across the ingredients.
- Melt the butter in a small dish. Stir the pesto sauce into the butter. Then, spoon this mixture across your sheet tray. Finally, drizzle the olive oil across the sheet tray as well.
- Bake uncovered in the oven for 20 minutes. Make sure to drizzle the juices collected in the pan over your served side dish!
Nutrition Facts
- Servings: 4
- Calories: 159.5kcal/667.4kJ (per serving)
- Fat: 15.3g (per serving)
- Carbs: 5.0g (per serving)
- Protein: 2.1g (per serving)
