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Recipe by olive magazine

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1. 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.
2. Meanwhile, lightly toast the ciabatta bread. Serve a mushroom on each slice of bread.

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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• Annie

  09 November 2007

  Annie rated and commented on this recipe

  

  Easy,quick and delicious.

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• Pauline

  27 November 2007

  Pauline rated and commented on this recipe

  

  I mixed a small amount of garlic with the pesto, used herby/blue cheese as well as goats and put parma ham on the top - delicious!!

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• Julie

  21 December 2007

  Julie rated and commented on this recipe

  

  I used stilton cheese with parma ham on the top

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• Gill

  20 January 2008

  Gill rated and commented on this recipe

  

  Mmmmmm I made these as a starter but as they were so easy I will make them as a little snack too!

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• tastytash

  14 February 2008

  tastytash rated and commented on this recipe

  

  Very easy to make, quick to cook and delicious flavours that all went brilliantly together! Made this as a starter for a dinner party and it went down brilliantly. Would make this again as a snack or a mid-week starter - I like the idea of adding parma ham as above!!

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• desertdaisy

  30 September 2008

  desertdaisy rated and commented on this recipe

  

  Rating as 4 star as so easy and quick. Not my best mushroom started ever (see Jamie Oliver Italy for that) but great for mid-week supper and all guests loved it. I dabbed olive oil on the caps and grilled them a bit ahead of time. I turned them over and added the stuffing - when everyone arrived I grilled them - the cheese browned in less than 8 minutes so it meant that the mushrooms were cooked through.

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• andyabraham

  26 October 2008

  andyabraham commented on this recipe

  I just made a Portobello Mushroom melt ...yours looks alot better... I will try yours.. Thanks Andy www.recipebuddys.com

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• meganoflynn

  26 October 2008

  meganoflynn rated and commented on this recipe

  

  Tasted lovely, quick and easy to make.

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• Fluffy

  26 October 2008

  Fluffy rated and commented on this recipe

  

  Very nice, and will make again, but personally I'll use a little less pesto and more pine nuts. Great touch with the suggested breadcrumbs though.

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• bobbie

  29 October 2008

  bobbie commented on this recipe

  This was a great starter, quick & easy. I put bread crumbs on top of mine. Will be making again!

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• carolp

  15 February 2009

  carolp rated and commented on this recipe

  

  This was very quick and easy to make. Taste wise it could have done with a stronger cheese perhaps goats cheese. The nuts added a lovely texture and made a nice change from breadcrumbs. We found that the mushrooms needed slightly longer and so finished off in the oven.

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• greece

  06 November 2009

  greece commented on this recipe

  Gret receipe made even better by substituring mozzarella with goats cheese and drizzling olive oil over the mushrooms before grilling.

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• greece

  06 November 2009

  greece commented on this recipe

  Gret receipe made even better by substituring mozzarella with goats cheese and drizzling olive oil over the mushrooms before grilling.

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• runnyeyes

  17 November 2009

  runnyeyes rated and commented on this recipe

  

  Quick and easy.but had to give them 10 mins in oven to cook the mushrooms properly. Very tasty.

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http://www.bbcgoodfood.com/recipes/4698/

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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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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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