Grilled Portobello Mushrooms with Goat Cheese and Arugula Pesto
Thick Portobello mushrooms grilled and stuffed with creamy goat cheese, served with a savory arugula-walnut pesto. A vegetarian grilled dish whose earthy, roasted flavors and the mild tang of the cheese pair perfectly with a fruit-forward Pinot Noir from New Zealand.
Equipment
- 1 Grill or grill pan
- 1 Hand blender or small blender
- 1 Spoon for scooping out the mushrooms
- 1 Pastry brush
Ingredients
FOR THE MUSHROOMS:
- 4 large Portobello mushrooms
- 2 Tablespoon of olive oil
- 1 garlic clove chopped
- Salt Pepper
- 150 g Goat Cheese Roll or cream cheese
FOR THE PESTO:
- 50 g Arugula
- 30 g walnut kernels
- 30 g Parmesan cheese grated
- 1 garlic clove
- 80 ml olive oil
- Juice from 1/2 lemon
- Salt Pepper
Instructions
PREPARATION:
- Clean the mushrooms, remove the stems, and carefully scoop out the gills a little with a spoon.
- Brush both sides of the mushrooms with olive oil, minced garlic, salt, and pepper.
- To make the pesto, finely puree the arugula, walnuts, Parmesan, garlic, and lemon juice in a blender, gradually adding the olive oil.
- Season the pesto with salt and pepper to taste.
COOKING STEPS:
- Heat the grill or grill pan to medium-high heat.
- Grill the Portobello mushrooms, cap-side up, for 4 to 5 minutes.
- Turn the mushrooms over, stuff them with goat cheese, and grill for another 4 to 5 minutes, until the cheese melts slightly.
SERVE:
- Arrange the grilled portobello mushrooms on plates.
- Drizzle generously with arugula-walnut pesto.
- Garnish with chopped walnuts and fresh arugula, if desired.
SIDE DISHES:
- Crispy Grilled Bread
- Summer Tomato Salad
- Grilled Corn with Herb Butter
Nutrition
Calories: 430kcalCarbohydrates: 9gProtein: 18gFat: 36g
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