PORTOBELLO MUSHROOMS WITH PARSLEY PESTO AND GOAT CHEESE

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

METHOD

IN THE KITCHEN

  • 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.

PREP TIME

Serves: 4-6
Skill level: Easy
Preparation time: 30 min
Cooking time: 12-15 min
Barbecue temperature: 180-190°C
Cooking method: Indirect
Equipment: Handheld blender, Weber Original™ Grill Pan, large

Pin It on Pinterest

Share This