Keto Pesto Portabella Artichoke Sheet Pan

A fast prep makes this side dish a super yummy go-to for hot weeknight dinners! Large slices of mushroom are arranged with tart artichoke hearts and lots and lots of buttery pesto sauce. Simply serve with a spatula! You may also double your servings to enjoy as a vegetarian meal all in itself.

Jessica L.

Net Carbs

2.9 g
Fiber

1.8 g
Total Carbs

5 g
Protein

2.1 g
Fats

15.3 g

160 cals

Quantity

Serving Size

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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

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!

Keto Pesto Portabella Artichoke Sheet Pan

Ingredients

Recipe Steps

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