Roasted portobello with red pesto

A meaty Mediterranean dinner, hold the meat.

The onslaught of summer vegetables is upon us. Not that we're complaining, but it does call for some creativity. For that, we turn to the West Coast produce whisperers at Malibu Farm, who have just released a self-titled cookbook. Selenium- and B vitamin-dense portobello mushrooms take center-stage, supplementing or replacing a carnivorous main dish. And the slightly spicy pepper-tomato pesto can easily elevate any roasted veg, such as asparagus and summer squash. If you happen to have a handful of fresh herbs, toss them in the pesto, too, adding a splash more olive oil if the mixture becomes too dry. Rather than re-heating leftovers, use them to make an open-faced sandwich.

Reprinted from Malibu Farm Cookbook: Recipes from the California Coast. Copyright © 2016 by Helene Henderson. Photographs copyright © 2016 by Martin Lof. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.


5 Tbsp olive oil, divided
3 Tbsp balsamic vinegar, divided
1 garlic clove, roasted and chopped
4 large portobello mushroom caps
1 Roma tomato
1 red bell pepper
1 Tbsp sriracha or other hot sauce
1 tsp agave
Olive oil-tossed greens, for garnish



Heat oven to 400°.  


In a small bowl, whisk together 3 Tbsp oil, 2 Tbsp vinegar and garlic. 


In a glass baking dish, arrange mushrooms, gill side up; pour oil-garlic marinade over mushrooms and bake until soft, 15 to 20 minutes. 


In a small skillet, oven roast the whole tomato until the skin starts to brown, 10 minutes. 


Using a gas stove or grill, blister pepper over an open flame until it burns on all sides; set aside. 


Peel the skin off of the pepper and tomato and discard; in a blender or food processor, process together pepper, tomato, hot sauce, agave, and remaining 2 Tbsp oil and 1 Tbsp vinegar until a loose pesto forms. 


On a serving platter, arrange mushrooms, gill side down, drizzle with pesto, garnish with greens and serve.