pesto portobello mushrooms

http://calgaryavansino.com/recipes/pesto-portobello-mushrooms/

  • Serves

    makes 4 servings

  • Preparation Time

    15 minutes

  • Cooking Time

    25-30 minutes

Ingredients

  • 2 tbsp olive oil, plus extra for brushing
  • 4 large portobello mushrooms (brush your mushrooms to remove any dirt and cut off the stalks, chop them and put aside)
  • 1 yellow onion, peeled and chopped
  • 1 garlic clove, peeled and finely sliced
  • juice from 1 lemon
  • 4 tbsp basil pesto
  • 25g dried breadcrumbs (gluten-free options are available), plus extra for topping (optional)
  • 75g feta cheese, crumbled
  • 1/2 tsp red chilli flakes
  • 10g parmesan, grated
  • salt and pepper, to taste
  • 2 tbsp olive oil, plus extra for brushing
  • 4 large portobello mushrooms (brush your mushrooms to remove any dirt and cut off the stalks, chop them and put aside)
  • 1 yellow onion, peeled and chopped
  • 1 garlic clove, peeled and finely sliced
  • juice from 1 lemon
  • 4 tbsp basil pesto
  • 1/2 cup dried breadcrumbs (gluten-free options are available), plus extra for topping (optional)
  • 1/2 cup feta cheese, crumbled
  • 1/2 tsp red chilli flakes
  • 1/4 cup parmesan, grated
  • salt and pepper, to taste
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This meal is a show stopper – and a fantastic dinner party dish. Portobello mushrooms are the best choice but you can use smaller varieties if that’s all you can find.

Pre-heat oven to 180C/390F/Gas mark 5

Heat the olive oil in a pan and add the chopped mushroom stalks, onion and garlic. Cook for 5-10 minutes until soft. Then add lemon juice, pesto (see recipe here), breadcrumbs, feta, and seasoning. Stir together until fully combined and heated.

Put everything in a blender or food processor and whizz until smooth. Then brush your roasting dish and portobello mushrooms with a bit of olive oil, place them on the tray indented side up (so they are like little bowls), and fill each one with an equal amount of pesto.

Top with extra grated parmesan and/or breadcrumbs if you have any leftover, although this is not necessary, and bake for 25-30 minutes until the top is slightly browned but not burned.