Mushrooms are delicious, and even more so for vegetarians and vegans due to their strong, meaty and substantial taste. This recipe is perfect either for Meatless Monday or if you’re a regular vegetable fan. The strong taste of the mushrooms is balanced out delightfully by the salty yet herbaceous flavour of the pesto.
If you feel like putting more effort into it, you can easily make your own pesto by blending a bunch of fresh basil, olive oil, pine nuts and parmesan (if you eat dairy, or nutritional yeast if you don’t) but if you don’t have time, feel free to use store-bought pesto – just be sure to check the ingredients first for any nasty vegetable oils, added sugars or anything else that shouldn’t be listed!
This recipe isn’t an original creation of my own, but was featured in the New York Times a couple of months ago. It serves 4 people.
- 8 medium / large portobellos
- 1 tablespoon of olive oil
- Sea salt and freshly cracked black pepper
- ¼ cup of pesto
Preheat the oven to 400 degrees F (200 degrees C).
Remove the stems of the mushrooms and carefully scrape away the gills using a spoon.
Toss the mushrooms with olive oil and season with the salt and pepper.
Place the mushrooms, rounded side down, on a lightly oiled baking sheet. Place them in the oven and roast for around 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid.
Remove from the heat and fill with the pesto.
Return the mushrooms to the oven and continue to roast for around 10 minutes, or until thoroughly softened.
Serve immediately either alone or on a bed of quinoa.
Note – these can be prepared in advanced and re-heated when desired, although they are probably tastier when served straight from the oven.