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Griddled stuffed portobello mushrooms

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
4 large portobello mushrooms, stem and gills removed
30 ml canola oil, for brushing mushrooms
250 ml pre-made pesto sauce (brand of choice)
75g grated parmesan
50g julienned sun-dried tomatoes with oil
35g panko bread crumbs
100g shredded part-skim mozzarella cheese
Salt and freshly ground black pepper
1)Preheat the griddle to medium heat. Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside.

2) In a mixing bowl, combine the pesto sauce, parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the griddle and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately.

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