Property of

I have to admit that this may be my favorite Paleo recipe of all time. I’m not usually one for recipes with out a large protein staple but this is just as savory as a grilled steak.


4 Portobello mushroom caps
1/4 cup pine nuts
1 cup basil (or one small package from the store)
1/3 cup + 2 tbsp olive oil
1 clove garlic
black pepper


Cooking the Portobello:

Remove stem from the Portobello mushrooms and scoop out gills. Wash thoroughly.
Using a brush, brush the 2 tbsp of olive oil(you can substitute with coconut oil) over the mushroom caps and sprinkle with black pepper and salt.
Grill for 5-10 minutes or until mushrooms begin to soften.

Making the Pesto:

In a food processor combine the basil, garlic, pine nuts and olive oil. Add salt and pepper to taste, I added roughly 1-2 tsp of each.
Blend until smooth.

Now drizzle the pesto over the Portobello mushrooms and you’re ready to go. I added a simple side salad with mine to make one fantastic meal!

Here’s to eating healthy without compromising taste!

Melissa Van Dover

@mvandover | 



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s