Home / Recipes / Gluten Free / Keto Pesto Portabella Artichoke Sheet Pan
Keto Pesto Portabella Artichoke Sheet Pan
How to Make It
Step 1
Preheat an oven to 350 degrees and lightly spray a seasoned sheet tray with pan spray (you can line with parchment, but this is not necessary). Slice portabella caps into ¼-inch or ½-inch slices. Lay them slightly overlapping across your sheet tray.
Step 2
Pull apart your artichoke hearts and place 3-4 pieces in between each mushroom slice. Then, sprinkle the salt, pepper, and garlic across the ingredients.
Step 3
Melt the butter in a small dish. Stir the pesto sauce into the butter. Then, spoon this mixture across your sheet tray. Finally, drizzle the olive oil across the sheet tray as well.
Step 4
Bake uncovered in the oven for 20 minutes. Make sure to drizzle the juices collected in the pan over your served side dish!
Ingredients
- Portabella Mushrooms, Raw – 6 ounce
- Artichoke Hearts Or Globe, Canned In Oil Mixture – 4-½ ounce
- Salt – ¼ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Garlic – 1 tablespoon, chopped
- Unsalted Butter – 1 tablespoon
- Pesto Sauce – 2 tablespoon
- Olive Oil – 2 tablespoon
