Portobello mushrooms are one of my favorite mushrooms. Their meaty texture is a great substitute for steak and are a hearty addition to stir-fry dishes and sauces. Portobello’s are a grown up version of the crimini mushroom. Nutritionally, they are an excellent source of niacin (helps in the functioning of the digestive system, skin, and nerves) and a good source of potassium (also known as electrolytes) and selenium (helps to resist free radical damage). As with most other mushrooms, portobellos should not be washed. Simply tap them on the counter to loosen any dirt and lightly wipe with a paper towel.
adapted from BBC Olive magazine
4 large portobello mushrooms
3 tablespoons pesto (more if needed)
1 ball of fresh mozzarella
2 tablespoons pine nuts
4 slices ciabatta, toasted
Spread pesto over the mushrooms and place in a lightly oiled ovenproof dish. Tear the cheese into pieces and divide between the mushrooms. Top with pine nuts and grill under a low heat 8 to 10 minutes until the cheese is bubbling and melted. Serve a mushroom on each slice of bread.
The Culinary Chase’s Note: The flavors here are amazing and so easy to make. Serve with a side salad and a glass of red wine to balance the richness of the mushrooms. Enjoy!