Pesto-Filled Portobello
With pesto-filled portobellos is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 large mushrooms
- 50 g Pine nuts
- 3 Garlic cloves
- 120 ml olive oil
- 2 bunches arugula (≈30 g)
- 50 g grated Parmesan
- 0.5 tsp lemon zest
- Salt
- Pepper (freshly ground)
Instructions
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1.
Clean the mushrooms and cut off the stems with scissors or a knife; dice the stems finely.
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2.
Sauté the mushroom caps in a hot pan with 2 tbsp oil on all sides. Remove and drain on kitchen paper.
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3.
Toast the pine nuts in an empty pan until golden brown, then set aside.
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4.
Preheat the oven to 200°C (400°F) with upper and lower heat.
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5.
Peel the garlic, finely dice it, and sauté it with the chopped mushroom stems in 1 tbsp hot olive oil. Rinse, wash, and dry the arugula.
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6.
Combine the arugula, pine nuts, garlic-mushroom mixture, and remaining olive oil in a blender; pulse to chop lightly. Fold in parmesan and lemon zest, seasoning with salt and pepper to taste.
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7.
Fill the mushroom caps with the pesto, place them in a greased baking dish, and bake for 8-10 minutes until gratinated.
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8.
Serve on plates and optionally accompany with fresh ciabatta bread.
