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Add a photoPesto Mushroom Carpaccio is an easy and perfect appetizer for summer days. It's a perfect combination of pesto and mushroom lovers.
Ingredientes
- 6 Portobelo Mushrooms
- 30g Pine Nuts
- 50g Parmigiano Reggiano
- 1 Garlic Clove
- 10g Basil Leaves
- 50g Lorenzo No.3 Extra Virgin Olive Oil
- 60g Cornish Sea Salt & Pepper
Direcciones
- Place the basil leaves and pine nuts into a food processor and pulse several times.
- Add the garlic and parmesan cheese and pulse more. Scrape down the sides of the food processor with a spatula.
- Slowly add the olive oil in a steady small stream while the processor is running to help it emulsify and help keep the olive oil from separating.
- Add salt and freshly ground black pepper to taste.
- Gently wash and dry Portobelo mushrooms. Trim the very bottom ends of mushrooms, leaving stems intact.
- Cut into thin slices; arrange on a platter so they overlap slightly.
- Add the pesto over the mushrooms and finish decorating with shaved parmesan and roasted pine nuts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 82g | |
| Calories 357 | |
| Calories from Fat 249 | 70% |
| Total Fat 28.76g | 36% |
| Saturated Fat 9.34g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 802mg | 33% |
| Potassium 213mg | 6% |
| Total Carbs 5.66g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.27g | 1% |
| Protein 21.4g | 34% |
