Serves 4-6
Portobello Mushrooms With Parsley Pesto And Goat Cheese
- Prep Time 30 Minutes
- Cooking Time
- Method Indirect Heat
Ingredients
- 4-6 Portobello Mushrooms
- 1 Roll Of Goat’S Cheese (8-12 Slices)
- Parsley Pesto
- 150 Ml Vegetable Oil
- 30 G Broad-Leafed Parsley
- 25 G Parmesan
- ½ Clove Of Garlic
- 30 G Hazelnuts
- Salt
- Pepper
Instructions
- Method
- Grate The Parmesan.Combine The Parsley, Olive Oil, Hazelnuts, Parmesan And Garlic Into A Smooth Pesto.
- Clean The Mushrooms And Brush Them With The Pesto.
- Place The Mushrooms Bottom Up On A Grill Pan.
- Place 2 Slices Of Goat Cheese On Each Mushroom.
- At The Braai
- Fill The Chimney Starter One Third With Weber Briquettes.
- Prepare The Barbecue For Indirect Heat – 180-190°C.
- Place The Grill Pan On The Grate And Place Mushrooms On It. Cook For Approx. 12-15 Min Until The Goat Cheese Is Melted.
- Tip
- The Mushrooms Can Be Sprinkled With Coarsely Chopped, Crispy Bacon Before Serving Or Garnish The Mushrooms With Air-Dried Ham And Rocket.
- Preparation Time: 30 Minutes
- Braai Time: 12-15 Minutes
- Serves: 4-6
- Skill Level: Easy
- Cooking Method: Indirect Heat
- Braai Temperature: 180°C-190°C
- Equipment: Gourmet BBQ System Cast-Iron Griddle Pan
What Do You Need? Recommened Tools
Gourmet BBQ System Cast-Iron Griddle Pan
R869.00
