Cook The Book: Grilled Portobello Mushrooms With Hazelnut Pesto And Goat Cheese Recipe

Name: Cook The Book: Grilled Portobello Mushrooms With Hazelnut Pesto And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large portobello mushrooms, stems removed; 3 tablespoons canola oil; Kosher salt and freshly ground black pepper; Hazelnut Pesto (; ); 6 ounces fresh goat cheese, cut into small pieces; Fresh flat-leaf parsley leaves, for garnish; Fresh basil leaves, for garnish; 2 teaspoons grated lemon zest; 1 1/2 cups fresh flat-leaf parsley leaves; 8 fresh basil leaves; 1/2 cup hazelnuts; 2 cloves garlic; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 tablespoon hazelnut oil, optional; 3 tablespoons freshly grated Parmigiano-Reggiano; Kosher salt and freshly ground black pepper

Servings: persons

4 large portobello mushrooms, stems removed
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
Hazelnut Pesto (
)
6 ounces fresh goat cheese, cut into small pieces
Fresh flat-leaf parsley leaves, for garnish
Fresh basil leaves, for garnish
2 teaspoons grated lemon zest
1 1/2 cups fresh flat-leaf parsley leaves
8 fresh basil leaves
1/2 cup hazelnuts
2 cloves garlic
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon hazelnut oil, optional
3 tablespoons freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

1
Heat your grill to high.
2
Brush the mushrooms on both sides with the oil and season with salt and pepper.
3
Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3 to 4 minutes.
4
Transfer the mushrooms to a platter, cap side down, and top with a few tablespoons of the hazelnut pesto and some of the goat cheese. Garnish with parsley leaves, basil leaves, and lemon zest.
5
Combine the parsley, basil, hazelnuts, garlic, olive and hazelnut oils, cheese, and salt and pepper to taste in a food processor and process until smooth. The pesto can be made 2 hours in advance, covered, and refrigerated. Bring to room temperature before serving.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 large portobello mushrooms, stems removed, 3 tablespoons canola oil, Kosher salt and freshly ground black pepper, Hazelnut Pesto (, and more.

Yes, Cook The Book: Grilled Portobello Mushrooms With Hazelnut Pesto And Goat Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Grilled Portobello Mushrooms With Hazelnut Pesto And Goat Cheese

How did you like this recipe?

Frequently Asked Questions