Nurturing my inner... go caps

First fresh meal from "the box."  I decided to use the portobello mushrooms and the arugula in some way, somehow.  I didn't have a lot of time today, but I was still able to make a quick and delicious vegetarian meal in 22 minutes.  Two minutes of prep, 20 minutes of cooking.  So don't tell me you don't have time to make something nutritious out of fresh produce, because the only whining around here is gonna be done by me and likely in reference to running in sub freezing temperatures in the snow, uphill, in tights.  Capiche?!  Now on to the cooking.

Today, you're getting one picture and a wordy explanation.  I'm feeling minimalist.  (Well, visually anyway.  I'm seldom at a deficit for words.)

Portobellos With Artichokes, Sundried Tomatoes & Feta

2 portobello caps
2 tsps pesto
2 baby artichoke hearts, chopped
1 tbsp sundried tomatoes in oil, chopped
2 tbsps feta cheese, crumbled
Handful of fresh arugula, torn

Get out a medium-sized stoneware dish.  Something that will fit your two mushrooms flat.  They do shrink up a little when they cook, so if it's a bit tight at first, that's fine.

Place your wiped clean with a damp paper towel and then destemmed mushroom caps gill side up.  Put a tsp of pesto in each and spread it around to cover the inside of each cap.  Add half of the chopped artichoke hearts and sundried tomatoes on top of that and then a tbsp of the crumbled feta on top of each.  Place into a 400 degree oven for 20 minutes.  Bake away!

Remove and serve with fresh arugula scattered on each one.  That simple.

Hearty, flavorful and substantial.

So tell me now who doesn't have 20 minutes to whip up something this tasty and reasonable in calories?  Make the time.  (Or bathing suit season is going to kick you square in the cellulite six months from now.  Trust me on this.)

Wonder what excitement the box holds for tomorrow...