"Simplicity is the ultimate sophistication" LdV

Wednesday, 18 January 2017

BASIL AND ALMOND PESTO STUFFED PORTOBELLO (Champignons farcis au pesto de basilic et d'amandes)

BASIL AND ALMOND PESTO STUFFED PORTOBELLO
 (Champignons farcis au pesto de basilic et d'amandes)

I have discovered Portobello mushrooms in England obviously... They are very large and at first, leave you a little bit perplex on how to eat them... Stuffed is the answer here in London. Personally, I used to stuff only aubergines, tomatoes or courgettes so stuffed mushrooms was definitely worth-a-try! I wanted to present them to French friends for an aperitif. So something light and not too heavy.... What about a delicious homemade pesto with basil AND almond (as I could not find any pine nuts...)?? Mea culpa as I had realized my pesto using a blender instead of a mortar you should normally made a real pesto with and I hope you will forgive me...;)

Mocktail pairing : Orange blossom lemonade express (Click here).



BASIL AND ALMOND PESTO STUFFED PORTOBELLO 
A quick glance in your kitchen...

In your fridge
Parmesan
Portobello mushrooms caps
Basil leaves

In your cupboard
Garlic
Ground almond
Olive oil

BASIL AND ALMOND PESTO STUFFED PORTOBELLO
Serves 4

4 Portobello mushrooms caps washed, stems and gills removed
1 garlic clove
10g 0,35 oz of ground Parmesan cheese
20g 0,70 oz of ground almond 
A generous handful of basil leaves
40g 1,41 oz of olive oil
Parmesan to finish

Preheat your oven to 180° C.
In a food processor, blend the basil leaves with the garlic, Parmesan and almond.
Finish with the olive oil. Combine well.
Cook the mushrooms in a pan for 2 minutes to get rid of the water.
Stuff each mushroom with about 1 large tbsp of pesto.
Dispose them in a baking tray lined with baking paper.
Add some Parmesan on top.
Baked for 20 minutes.


Champignons farcis au pesto de basilic et d'amandes

Pour 4 personnes 
4 champignons larges style Portobello
1 gousse d’ail
10g de Parmesan râpé
20g d’amandes en poudre
Une généreuse poignée de feuilles de basilic
10g d’huile d’olive
Parmesan pour la cuisson

Préchauffez votre four à 180° C.
Otez les pieds et creuser les têtes des champignons délicatement.
Dans un robot, mixer les feuilles de basilic avec l’ail, Parmesan et amandes.
Terminez avec l’huile. Bien mélanger. Réservez.
Faites revenir les chapeaux dans une poêle pendant 2 minutes afin qu’ils rendent le plus d’eau.
Farcir chaque chapeau avec 1 généreuse CS de pesto.
Les disposer sur du papier sulfurisé.
Ajoutez un peu de Parmesan sur le dessus.
Enfournez pour 20 minutes.

No comments:

Post a Comment