Kale Pesto Stuffed Portobellos with Tomatoes

I'm really into making my own pesto these days. I can use a very small amount of oil and save a lot of calories... and I can use things like asparagus and spinach to make the pesto too!

portobello mushroom caps, stems removed/washed
1-2 roma tomatoes, thinly sliced

part-skim mozzarella cheese, shredded

For pesto:

a bunch of kale (half of one of those big bags)
fresh basil
1/3 c shredded Parmesan

1/4 c pine nuts

2 tsp minced garlic

salt/pepper

olive oil

To make pesto: In a food processor, add all ingredients except olive oil. Pulse and stir if necessary until smooth. Add in the olive oil slowly through the top of food processor while it's spinning. Use as much as you like. I try to keep mine to a minimum.

Preheat oven to 400 degrees. Bake mushrooms, cap down, for about 5 minutes. Then, stuff them with the kale pesto, lay the tomato slices on top, then sprinkle some mozzarella cheese. Bake for 15 minutes or until cheese is browned.