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    You are in: Home / Recipes / Portabella Pesto Mushroom Melts Recipe
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    Portabella Pesto Mushroom Melts

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Julesong's Note:

    Adapted from a recipe in BBC’s Olive magazine, September 2007.

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    Units: US | Metric


    1. 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. 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. 3
      In a bowl, mix 1 Tbsp olive oil together with the pesto.
    4. 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. 5
      Evenly drizzle the pesto mixture over the mushrooms and cheese, then distribute the pine nuts over all.
    6. 6
      Bake in 400 degree F oven for 8 to 10 minutes until the cheese is bubbling and melted.
    7. 7
      While mushrooms are baking, lightly toast the focaccia or ciabatta bread.
    8. 8
      Transfer a baked mushroom to each slice of bread, and enjoy!
    9. 9
      Note: also good on these are thin slices of Japanese eggplant. (See Hopvine's Marinated Roasted Eggplant (Aubergine).).

    Ratings & Reviews:


    Nutritional Facts for Portabella Pesto Mushroom Melts

    Serving Size: 1 (236 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 280.4
    Calories from Fat 174
    Total Fat 19.4 g
    Saturated Fat 8.1 g
    Cholesterol 44.7 mg
    Sodium 366.8 mg
    Total Carbohydrate 12.3 g
    Dietary Fiber 4.0 g
    Sugars 3.8 g
    Protein 17.8 g

    The following items or measurements are not included:

    focaccia bread

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