Recipe

Portobello Pesto Mushroom Melts Recipe

	Julesong / All my dishes 2 years, 1 month ago Adapted from a recipe in BBC’s Olive magazine, September 2007. Prep:10m Cook:10m Servings:4	Julesong
	portobello pesto mushroom mozzarella vegetarian

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Ingredients

8 large portabella mushrooms

cooking spray or olive oil, in mister

3 tablespoons basil pesto (from a jar is fine)

1 tablespoon olive oil

8 ounces fresh mozzarella cheese or buffalo mozzarella

2 tablespoons pine nuts

8 slices square-cut focaccia bread or ciabatta

Directions

Preheat your oven to 400 degrees F. Lightly pan spray or oil-mist a pan large enough to hold all the mushrooms without them touching. Set aside.

Remove the stems from the portobello. If you prefer to do so, you may also use a spoon to gently remove the gills of the mushrooms. Gently wipe the mushrooms clean with a mushroom brush or a paper towel.

In a bowl, mix 1 Tbsp olive oil together with the pesto.

Put the mushrooms, cap side down, in the prepared pan. Cut or tear (tearing preferred) the cheese into pieces and divide between the mushrooms.

Evenly drizzle the pesto mixture over the mushrooms and cheese, then distribute the pine nuts over all.

Bake in 400 degree F oven for 8 to 10 minutes until the cheese is bubbling and melted.

While mushrooms are baking, lightly toast the focaccia or ciabatta bread.

Transfer a baked mushroom to each slice of bread, and enjoy!

Note: also good on these are thin slices of Japanese eggplant.

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