A repost from the Witch’s Kitchen, which will soon be taken down.
I trimmed back the basil today and just made a huge batch of pesto, so I’m on a big pesto kick right now!
Remove the stems from portobello mushroom. Brush the gill side of the mushroom cap with pesto; top with grated parmesan. Put under the broiler – 3-4 inches away – until the cheese is brown and bubbly, 8-10 minutes.