Portobello mushroom melts
These Italian-style mushrooms make a perfect quick supper or casual dinner party starter
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Recipe by olive magazine
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 minutes
- Put the mushrooms in a lightly oiled ovenproof dish and drizzle the pesto over. Tear the cheese into pieces and divide between the mushrooms. Sprinkle the pine nuts over and grill under a low heat for 8-10 minutes until the cheese is bubbling and melted.
- Meanwhile, lightly toast the ciabatta bread. Serve a mushroom on each slice of bread.
Recipe Extra
Replace the mozzarella with dolcelatte, feta or goat's cheese. Sprinkle over some breadcrumbs before grilling and serve with a dressed salad instead of the ciabatta.
323 kcalories, protein 16.2g, carbohydrate 27g, fat 17.4 g, saturated fat 5.7g, fibre 3.2g, salt 1.11 g
Recipe from olive magazine, September 2007.
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Ingredients
- 8 large portobello mushrooms
- olive oil
- 2-3 tbsp pesto , fresh or from a jar
- 1 ball mozzarella
- 2 tbsp pine nuts
- 8 slices ciabatta
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A common dish in Italian restaurants, this is simply mouthwatering. Peaches are in season from August
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ratings
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 15 minutes
Ingredients
- 8 large portobello mushrooms
- olive oil
- 2-3 tbsp pesto , fresh or from a jar
- 1 ball mozzarella
- 2 tbsp pine nuts
- 8 slices ciabatta
323 kcalories, protein 16.2g, carbohydrate 27g, fat 17.4 g, saturated fat 5.7g, fibre 3.2g, salt 1.11 g
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