Italian Baked Pesto Portobello Mushrooms
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 2
Served with Parma ham, asparagus and cherry tomatoes
INGREDIENTS
- 4 large flat mushrooms
- 8 asparagus spears, ideally thick asparagus
- 4 slices of Parma ham
- ½ mozzarella ball, sliced into 4.
- 6 cherry tomatoes
For the pesto
- 50g pinenuts
- 10g basil
- 1 garlic clove
- 4 tbsp olive oil
- 20g parmesan cheese
METHOD
- Preheat your oven to 190c.
- First make the pesto by simply adding all the pesto ingredients into a small food processor and whizzing until you have a smooth paste. If you like it a little more course, that’s great.
- Cook your asparagus in boiling water for 2 minutes, drain and refresh under cold water. Wrap half a slice of Parma ham around each piece of asparagus.
- Place the mushrooms onto a roasting tray, spread 1 teaspoon of the pesto all over the mushrooms. Add a slice of the mozzarella and 3 halves of cherry tomato, season with a little milled pepper. Place the asparagus next to the mushrooms and place the tray into the oven and cook for 10-15 minutes.
- Serve with a little extra pesto on the side, some fresh rocket and if you fancy a little scattering of the pine nuts and parmesan cheese.
