Pesto portobello

Prep. Time: 10 min - Cook Time: 10 min - Total Time: 20 min - Yield: 4 servings

Ingredients

Portobello

• 4 large portobello

• 4 tbsp olive oil

• Salt and black pepper

Ingredients

Pesto

• 2 cups fresh basil leaves

• 1/3 cup fresh mint leaves

• 1/2 cup freshly grated Parmesan-Reggiano cheese

• 1/2 cup olive oil

• 1/3 cup pine nuts

• 3 garlic cloves, minced

• Salt and black pepper

Ingredients

Filling

• 250g ricotta cheese

• 200g pesto (see above)

• 4 tbsp olive oil

• 2 tbsp sunflower seeds

• 1 tbsp dark brown sugar

• 1 (8-ounce) package halloumi cheese (drained and cut into 3/8-inch slices)

• 1 tbsp pistachio seeds, cruched

• Salt and black pepper

Instructions

Portobello

1. Preheat the oven to 200 C.

2. Spray or brush a standard sheet pan with olive oil.

3. Place the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil.

4. Season with salt and pepper.

5. Roast for 15 to 20 minutes, until tender.

6. Set aside on a large plate as you prepare the filling.

Instructions

Pesto

1. Place all the ingredients into the bowl of a food processor until smooth.

Instructions

Filling

1. Heat 1 tbsp olive oil in a large sauté pan over medium-low heat. Add the sunflower seeds with the dark brown sugar until the sugar disolves and the seeds get a crunchy texture. Set aside.

2. Heat 1 tbsp olive oil in a large sauté pan over medium-low heat and roast the halloumi chesse peaces for 5 minutes or until golden brown.

3. Mix the rest of the ingredients in a bowl.

4. Fill each mushroom with a large spoonful of this filling and top with sunnflowers and halloumi peaces.