Grilled Portabella Mushrooms With Mozzarella en Carrozza |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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An amazing dish for a dinner party that is sure to impress. Low sugar and gives you one of your five a day. Ingredients:
120 g chopped tomatoes |
2 tablespoons red wine vinegar |
2 tablespoons tomato ketchup |
1 teaspoon tomato puree |
4 tablespoons olive oil |
20 fresh basil leaves |
25 g pine nuts |
30 g pistachios |
3 crushed garlic cloves |
150 ml olive oil |
1 tablespoon parmesan cheese or 1 tablespoon castelli cheese |
4 portabella mushrooms |
60 ml olive oil |
1 teaspoon fresh oregano |
4 cm discs mozzarella cheese |
1/4 cup plain flour |
2 eggs, beaten |
120 g breadcrumbs |
2 beef tomatoes, blanched and sliced |
Directions:
1. Place all the vinaigrette ingredients in a food processor and blend for 30 seconds. strain and refrigerate.
2. For the pesto, Blitz all ingredients together into a coarse paste and set aside.
3. Slice each mushroom horizontally and brush with olive oil. Place on a baking tray cut side up.
4. Season the mozzarella with the oregano and dredge the pieces in flour followed by egg and then bread crumbs.
5. Cook the mushroom tops and bases in a griddle pan for 3 - 4 minutes.
6. Heat the remaining oil and fry the mozzarella slices until golden. Drain on kitchen paper.
7. Place a mushroom base on a place, add a slice of tomato and a mozzarella slab. Top with the mushroom lid and a good spoonful of pesto.
8. Drizzle some vinaigrette and pesto round the tower to serve.
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