Combine the parsley, olive oil, hazelnuts, parmesan and garlic into a smooth pesto.
03
Clean the mushrooms and brush them with the pesto.
04
Place the mushrooms bottom up on a grill pan.
05
Place 2 slices of goat cheese on each mushroom.
At the barbecue:
01
Prepare the barbecue for indirect heat - 180-190°C.
02
Place the grill pan on the grate and place mushrooms on it. Cook for approx. 12-15 min until the goat cheese is melted.
03
Tip: The mushrooms can be sprinkled with coarsely chopped, crispy bacon before serving or garnish the mushrooms with air-dried ham and rocket.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
Instructions
Ingredients
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
Salt
Pepper
Instructions
In the kitchen:
01
Grate the parmesan.
02
Combine the parsley, olive oil, hazelnuts, parmesan and garlic into a smooth pesto.
03
Clean the mushrooms and brush them with the pesto.
04
Place the mushrooms bottom up on a grill pan.
05
Place 2 slices of goat cheese on each mushroom.
At the barbecue:
01
Prepare the barbecue for indirect heat - 180-190°C.
02
Place the grill pan on the grate and place mushrooms on it. Cook for approx. 12-15 min until the goat cheese is melted.
03
Tip: The mushrooms can be sprinkled with coarsely chopped, crispy bacon before serving or garnish the mushrooms with air-dried ham and rocket.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.