Portobello Mushrooms and Pesto (vegan)
Portobello mushrooms (1 or 2 per person)
Genoese Plant-Based Pesto
Sliced rounds of red onion
Heat a cast iron pan on med-high, heat with a splash of olive oil and a teaspoon of chopped thyme.
Add the mushrooms, a good grind of pepper and a pinch of sea salt.
Fry until soft and juicy, adding garlic and red onion before turning once.
Remove from heat, serve with sprigs of fresh thyme and a drizzle of Genoese Plant-Based Pesto.