Portobello mushroom melts
recipe
Portobello mushroom melts
No commentsIngredients
- Large portobello mushrooms 8
- Olive oil
- Pesto 2-3 tbsp, fresh or from a jar
- Mozzarella 1 ball
- Pine nuts 2 tbsp
- Ciabatta 8 slices
Serves:
4
Cook Time:
15
Total Time:
15min
Directions
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- Put the mushrooms in a lightly oiled ovenproof dish and drizzle the pesto over. Tear the cheese into pieces and divide between the mushrooms.
- Sprinkle the pine nuts over and grill under a low heat for minutes until the cheese is bubbling and melted. Meanwhile, lightly toast the ciabatta bread. Serve a mushroom on each slice of bread.
- GI assessment
- Keeping the mushrooms whole and cooking them until al dente helps to keep the Gi low, and in this recipe they are teamed up with low-Gi pine nuts. Lower it even more by serving seeded bread instead of ciabatta.
- Recipe extra
- Replace the mozzarella with dolcelatte, feta or goat's cheese. Sprinkle over some breadcrumbs before grilling and serve with a dressed salad instead of the ciabatta.
Source: Paula Stain (Olive magazine)
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