Stuffed Portabello With Cheese

Ooey gooey, delicious, vegetarian, cheesey, cheap, easy

Ingredients

• 1. Portabello mushroom – stem removed
• 2. Slices/shredded mozzarella
• 3. Bun
• 4. Pesto
• 5. Kale, lettuce or spinach
• 6. Olive oil
• optional:
• zucchini
• sundried tomatoes

Instructions

STEP 1:

1. Put olive oil in a pan on low heat.

STEP 2:

2. Place the portabello on the pan with the smooth part down (not where the stem was).

STEP 3:

3. Fill the cap, which is facing up, with either sliced mozzarella or shredded cheese.

STEP 4:

4. Cover and allow to cook until mushroom looks juicy and the cheese has melted (about 6-8 minutes)

STEP 5:

5. Slice a bun, toast it.

STEP 6:

6. Spread pesto on the bun.

STEP 7:

7. Compile your sandwich with lettuce, kale or spinach and your cheesy mushroom.

STEP 8:

STEP 9:

for optional ingredients:

STEP 10:

grill coined slices of zucchini in same pan (yay! Less dishes). Place on bun, along with the sundried tomatoes.