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Portabella Pesto Mushroom Melts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.9981
Energy (kCal)1140.7076
Carbohydrates (g)67.1636
Total fats (g)82.4825
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. Set aside. | 2. Remove the stems from the portobello. If you prefer to do so, you may also use a spoon to gently remove the gills of the mushrooms. Gently wipe the mushrooms clean with a mushroom brush or a paper towel. | 3. In a bowl, mix 1 Tbsp olive oil together with the pesto. | 4. Put the mushrooms, cap side down, in the prepared pan. Cut or tear (tearing preferred) the cheese into pieces and divide between the mushrooms. | 5. Evenly drizzle the pesto mixture over the mushrooms and cheese, then distribute the pine nuts over all. | 6. Bake in 400 degree F oven for 8 to 10 minutes until the cheese is bubbling and melted. | 7. While mushrooms are baking, lightly toast the focaccia or ciabatta bread. | 8. Transfer a baked mushroom to each slice of bread, and enjoy! | 9. Note: also good on these are thin slices of Japanese eggplant. (See recipe #114768.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    portabella mushroom 8 - - - -
    olive oil 119.34 0.0 0.0 13.5
    basil pesto 3 tablespoons - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    mozzarella cheese 8 ounces 734.8188 61.7339 30.7535 40.5284
    pine nut 2 tablespoons 113.5688 2.2072 2.3102 11.5374
    focaccia bread 8 slices - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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