This is ever so quick and tasty, especially if you have your own homemade pesto, but a good brand of store-bought pesto works really well too. I haven’t given measurements as it’s a recipe to be creative with!
Preheat oven to 450 degrees
Serves 4
4 large portobello mushrooms
about 2 tbsp pesto sauce per mushroom (preferably homemade)
2 large balls of fresh mozzarella (the ones in water)
good olive oil
Parmigiano Reggiano cheese, grated
ground pepper
lightly toasted pine nuts, (about 1 tbsp per mushroom)
Wipe the mushrooms clean with a damp cloth, do not wash under running water, remove the stalks and put on a baking tray dark side up.
Sprinkle each with olive oil then put in the pesto sauce.
Top the pesto with torn up pieces of mozzarella cheese and sprinkle the pine nuts over.
Season with ground pepper and a little kosher salt. Add grated parmesan cheese, about 1-2 tbsp per mushroom.
Put under a broiler first and cook on a medium heat so as not to burn the pine-nuts, then if the mushrooms are still too raw, put them on the top shelf in the oven for about 10 minutes to soften them.
Serve!