Portobello mushrooms with parsley pesto and goat cheese

Serves: 4
4-6 portobello mushrooms
1 roll of goat's cheese (8-12 slices)
Parsley pesto
150 ml vegetable oil
30 g broad-leafed parley
25 g parmesan
1/2 clove of garlic
30 g hazelnuts
Recipe preparation

For a veggie starter or side. Try this Portobello mushrooms with parsley pesto and goat cheese.

In the kitchen:
  • Grate the parmesan.
  • Combine the parsley, olive oil, hazelnuts, parmesan and garlic into a smooth pesto.
  • Clean the mushrooms and brush them with the pesto.
  • Place the mushrooms bottom up on a grill pan.
  • Place 2 slices of goat cheese on each mushroom.
At the barbecue:
  • Fill the chimney starter one third with Weber briquettes.
  • Prepare the barbecue for indirect heat - 180-190°C.
  • Place the grill pan on the grate and place mushrooms on it. Cook for approx. 12-15 min until the goat cheese is melted.

Tip: The mushrooms can be sprinkled with coarsely chopped, crispy bacon before serving or garnish the mushrooms with air-dried ham and rocket.