Portabella Pesto Mushroom Melts

1. 1

   Preheat your oven to 400 degrees F. Lightly pan spray or oil-mist a pan large enough to hold all the mushrooms without them touching.

2. 2

   Set aside.

3. 3

   Remove the stems from the portobello.

4. 4

   If you prefer to do so, you may also use a spoon to gently remove the gills of the mushrooms.

5. 5

   Gently wipe the mushrooms clean with a mushroom brush or a paper towel.

6. 6

   In a bowl, mix 1 Tbsp olive oil together with the pesto.

7. 7

   Put the mushrooms, cap side down, in the prepared pan.

8. 8

   Cut or tear (tearing preferred) the cheese into pieces and divide between the mushrooms.

9. 9

   Evenly drizzle the pesto mixture over the mushrooms and cheese, then distribute the pine nuts over all.

10. 10

    Bake in 400 degree F oven for 8 to 10 minutes until the cheese is bubbling and melted.

11. 11

    While mushrooms are baking, lightly toast the focaccia or ciabatta bread.

12. 12

    Transfer a baked mushroom to each slice of bread, and enjoy!

13. 13

    Note: also good on these are thin slices of Japanese eggplant.

14. 14

    (See recipe #114768.

15. 15

    ).

* Per serving · 4 servings · Values may vary.