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Portobello mushrooms are a well-liked number of mushroom, identified for his or her dense texture, nice flavour and their dimension.
They’re additionally a fantastic ingredient to make use of in summer time as a vegetarian “burger.”
This week, I’m filling these huge mushrooms with pesto, spinach and cheese. They are often cooked on a grill, a toaster oven or common oven. There’s some flexibility as to what sort of pesto to make use of and your alternative of cheese. Basil pesto is one possibility, as is a sun-dried tomato model.
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As for the cheese, you may prime it with slices of creamy Brie or grated Mozzarella. Fontina is another choice.
This can be a nice dish served with a contemporary aspect summer time salad.
Pesto Mushrooms with Cheese
(Makes 4)
4 massive portobello mushrooms
Further virgin olive oil
salt and pepper
4 heaping Tbsps. (50 ml) of sundried tomato or basil pesto
1 cup cooked chopped spinach (extra liquid eliminated )
1 tsp. (5 ml) chopped contemporary thyme
5.5 oz. (150 g) sliced brie or grated mozzarella cheese
Balsamic glaze
Instructions:
1. Take away stems from mushrooms. Utilizing a teaspoon, rigorously scrape gills out of mushroom and discard.
2. Brush within mushroom flippantly with olive oil.
3. Preheat oven to 400 F (200C)
4. Roast mushrooms stem aspect down for about 7-8 minutes. Take away from oven. Scale back warmth to 350F.
5. When cool sufficient to deal with, flip and season within mushrooms with salt and pepper.
6. Spoon pesto evenly inside mushroom.
7. Divide spinach evenly on prime of the pesto.
8. Sprinkle thyme over prime adopted by the cheese.
9. Return to oven and bake an additional 6-8 minutes or till the cheese is melted.
10. Place on a plate and drizzle with balsamic glaze if desired.
11. Serve with a light-weight aspect salad.
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