Portobello Mushroom Melts

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. This recipe is adapted from BBC Olive magazine.

Serves 4
8 large portobello mushrooms
olive oil
3 tablespoons pesto
1 ball of fresh mozzarella
2 tablespoons pine nuts
8 slices ciabatta

Place the mushrooms in 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 8-10 minutes until the cheese is bubbling and melted. Lightly toast the ciabatta. Serve a mushroom on each slice of bread.

The Culinary Chase’s Note: The flavors here are amazing! Serve with a side salad and a glass of red wine to balance the richness of the mushrooms. Cheers!