Winter (especially) February is PRIME mushroom hunting season. So if you see some strange people sneaking around your wooded backyard, don't worry, they are most likely on their addictive search for the most exotic mushrooms.
For those of you mushroom-lovers, here is a GREAT recipe that uses those huge portobello mushrooms, fresh mozzarella, and (no longer seasonal, but easily preserved) pine nuts.
Remember, it takes relatively no time (15-25 mins) and serves about 4.
--Provided by BBC Good Food
Ingredients:
8 Large Portobellos
Olive Oil
2-3 tbsp of pesto (fresh, homemade, jar, doesn't matter)
1 FRESH ball of mozzarella (freshness makes all the difference)
2 tbsp of pinenuts
8 slices of ciabatta(optional)
Instructions:
- Put the mushrooms in a lightly oiled ovenproof dish and drizzle the pesto over. Tear the cheese into pieces and divide between the mushrooms. Sprinkle the pine nuts over and grill under a low heat for 8-10 minutes until the cheese is bubbling and melted.
- Meanwhile, lightly toast the ciabatta bread. Serve a mushroom on each slice of bread.
****Nutrition watchers!****You can also use dolcelatte, feta or goat's cheese as a replacement. "Sprinkle over some breadcrumbs before grilling and serve with a dressed salad instead of the ciabatta."
323 kcalories, protein 16.2g, carbohydrate 27g, fat 17.4 g, saturated fat 5.7g, fibre 3.2g, salt 1.11 g
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