Pesto Portobellos with Veggie Fried Rice

I must admit, this started as a bit of a grab-bag meal to use up leftovers in my fridge, but it is definitely going to now make it into the regular rotation. I always love mushrooms, but in this case freshly made pesto elevates them even more, making them the star of the plate.

Meanwhile, veggie fried rice not only lets me make use of a hodgepodge of vegetables (and leftover basmati!) but appeals to even the pickiest of eaters. It comes together in minutes, too, making it a great choice for a weeknight. (And it doesn't hurt that it helps fight food waste... tell your kids they are heroes for avoiding more methane emissions!)

Time: 30 min