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Serves: 4

Portobello mushrooms with parsley pesto and goat cheese

Prep Time
30 min.
Cooking Time
12 - 15 min.
Method
Indirect
Prep Time
30 min.
Cooking Time
12 - 15 min.
Method
Indirect

Ingredients

Portobello  Mushrooms With  Parsley  Pesto And  Goat  Cheese Featured 346X318
  • 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.

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