Portobello mushrooms with sundried tomato sauce

Muppet

2 medium portobellow mushrooms

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

1 garlic minced

1 teaspoon dried oregano

1 teaspoon dried basil

¼ teaspoon fine grain salt

¼ teaspoon fresh ground black pepper

Sun Dried Tomato pesto

1 cup (250 ml) lightly packed destemmed kale leaves

¼ cup oil packed sun dried tomatoes

¼ cup hemp seeds (or walnuts)

1 tablespoon fresh lemon juice

1 tablespoon olive oil

¼ teaspoon salt

remove the stems from the mushrooms. discard them or save for stir fry. with a small spoon scrpae out and discard the black gills. rub the cap witha damp dishcloth to remove debris. in a large bowl whisk together vinegar, lemon juice, oil, garlic, oregano, basil, salt and pepper. Add the portobello caps and toss to coat them in marinade. marinate the mushrooms for 30 to 60 minutes tossing every 15 minutes. and can marinade overnight

meanwhile make the pest. in a food processor pulse the garlic until minced. Add the kale leaves, sun dried tomatoes, hemp seeds, lemon juice, olive oil and salt and 2 tablespoons water and process until smooth.

preheat a grill pan over medium high heat. grill the caps for 4 to 5 minutes per side until lightly charred and tender.

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