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Grilled portobello with pesto potatoes & green beans
Grilled portobello with pesto potatoes & green beans
603kcal Per person
12g Protein
58g Carbs
36g Fat
13g Fiber
Ingredients
- ½ pound potato (227 g)
- 1 clove garlic (5 g)
- 6 ounces green beans (frozen) (168 g)
- 1 portobello
- 1 ½ tablespoon olive oil (23 ml)
- 2 tablespoons pesto (30 g)
Preparing this recipe
- Cut the potatoes into small cubes and finely chop the garlic.
- Boil the potato cubes in salted water for 10–12 minutes, until almost tender. Add the green beans during the last 3 minutes of cooking. Drain well.
- While the potatoes are cooking, heat a grill pan over medium heat. Brush the portobello mushrooms on both sides with half of the oil, season with salt and pepper, and grill for 3–4 minutes per side until tender and marked.
- Meanwhile, heat the remaining oil in a skillet over medium heat. Sauté the garlic for 1 minute until fragrant. Add the potatoes and green beans, and cook for another 2–3 minutes until lightly golden.
- Remove the pan from the heat. Stir in the pesto and toss to coat evenly.
- Serve the pesto potatoes and green beans alongside the grilled portobello.
Tip van FitChef
1. Drizzle with fresh lemon juice for a bright, refreshing twist and a boost of vitamin C.
2. Garnish with fresh basil for a bold, aromatic flavor and a fresh herbal note.
