Recipes
Pesto portobello mushrooms with roasted tomatoes and burrata
Season :Spring/ Summer
Servings :4
Diet :Vegetarian, gluten free
Time :20 minutes
Difficulty :Easy
This dish is a great vegetarian starter and quick and easy to make.
INGREDIENTS
- 125 gr. rocket (plus extra to serve on the side)
- Bunch of basil
- 70 gr. parmesan cheese (grated)
- 50 gr. roasted almonds (dry roast in a pan for 2 minutes)
- 1 lemon
- 1 clove of (roasted) garlic
- Good quality extra virgin olive oil
- 4 portobello mushrooms
- 1 burrata
- 250 gr. good quality small tomatoes
PREPARATION
- Set the oven grill on the highest setting.
- Add the Portobello mushrooms and tomatoes to a baking tray and drizzle over some olive oil and a pinch of salt and pepper. Grill for about 10-12 minutes.
- Meanwhile make the pesto by blending together the rocket, basil, parmesan, almonds, zest of a lemon and a tiny squeeze of the juice, garlic, a drizzle of extra virgin olive oil and a pinch of salt and pepper in a food processor or with a hand blender. Taste if it needs more seasoning.
- Serve the Portobello mushrooms with a spoonful of pesto, the burrata and roasted tomatoes on top and some extra rocket on the side.
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