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the Ingredients
Instructions
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.
- 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.
- 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.
In the kitchen:
At the barbecue:
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