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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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.