What to do with all the basil that you grew in containers on your patio or fire escape or in your garden? The obvious choice is make pesto. But, then what do you do with all that pesto? If you’re someone who loves the earthy flavor of mushrooms, you might just drizzle it over baked portobello mushrooms. That brings me to this short entry and luscious, tender, and juicy offering, Pesto-Goat Cheese Portobello Mushrooms. So, grab a big bowl, collect an even bigger bunch of basil, and get ready for an extraordinary, pesto-dressed meal. Pesto-Goat Cheese Portobello Mushrooms Serves 2 Ingredients: for the pesto: 2 cups packed basil leaves, washed and dried ¼ cup blanched almonds 3 cloves garlic 1 to 2 ounces Pecorino Romano ½ teaspoon salt 1/8 teaspoon ground black pepper ½ cup extra virgin olive oil for the mushrooms: 2 tablespoons olive oil, plus more for greasing baking dish 2 tablespoons balsamic vinegar 1 teaspoon granulated garlic ¼ teaspoon salt 1/8 teaspoon ground black pepper 2 portobello mushrooms, cleaned and trimmed 2 …