Portobello with Pesto & Prawns

There's 3 parts to this dish, all equally simple, and equally savory.

There are many ways to make a portebello mushroom: roasted, grilled, or sauteed. I prefer roasted, though all 3 methods taste similar. I love the way vegetables taste after roasting, caramelized and  smoky at the same time. Feel free to make the portobello anyway your heart desires.

I am not gonna go into exact amounts of mushrooms or shrimp because you can really tailor this recipe to how many people you're feeding. If it's a dinner for 1 you can roast 1 or 2 mushrooms and 5 or 6 shrimp. If it's 4 you're serving, roast about 6 mushrooms and 1 lb of shrimp.

The pesto recipe is a large amount no matter how many you're serving, so I freeze the leftover for other dishes like pesto pasta or paninis. ( this post is dedicated to the letter p)

Cook time: 25 minutes

Ingredients:

Portobello Mushrooms
 Mushrooms
olive oil
Kosher Salt & pepper

Pesto (adapted: Giada De Laurentis)
2 cups of baby spinach
1/4 cup walnuts, toasted
2 tbl lemon juice
1 1/2 tsp of lemon zest
1/3 cup of olive oil
1 clove of garlic, coarsely chopped
1/3 cup of freshly grated parmesan cheese

Shrimp
Shrimp
Olive oil 
Garlic
Lemon
Salt & pepper

Cooking:

Mushrooms:
1. Wipe mushroom caps with wet paper towel
2. Brush both sides with olive and sprinkle with salt and pepper

Pesto:
1. Toast walnuts over the stove on a frying pan for about 4 - 5 minutes
2. In a blender combine spinach, lemon juice, lemon zest, garlic, and walnuts
3. Gradually add in the olive oil
4. Add in the parmesan cheese
5. Season with salt and pepper to taste

Shrimp:
1. Heat olive oil in pan
2. Add garlic and let cook for 2 minutes
3. Add shrimp and season with salt and pepper
4. Squeeze 1 half - 1 whole lemon
5. Cook for about 7 minutes until shrimp are pink

To assemble: Fill the mushroom cap with pesto and top with shrimp