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PORTOBELLO MUSHROOMS STUFFED WITH CHICKEN AND ROCKET & BASIL PESTO

Name: PORTOBELLO MUSHROOMS STUFFED WITH CHICKEN AND ROCKET & BASIL PESTO
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 12 medium portobello mushrooms, stems removed; 200g chicken mince; 30g bacon, finely chopped; 1 egg; 30g Parmigiano Reggiano cheese; 60ml cream; Pinch Nutmeg; 1 sprig of rosemary; 50ml Extra Virgin Olive Oil; ½ glass white wine; 4 cherry tomatoes, halved; To taste Salt and pepper; 4 skewers; 1 jar Barilla Rocket Pesto; 1 lemon, juiced; 50ml Extra Virgin Olive Oil; 2 baby Romaine lettuce; ½ small red onion, cut in slice

30 minutes

Pesti

Looking for new ways with Pesto? Try Barilla's step-by-step recipe for our portobello mushrooms stuffed with chicken and Rocket & Basil Pesto.

Ingredients

4 servings

12medium portobello mushrooms, stems removed

200gchicken mince

30gbacon, finely chopped

Pinch Nutmeg

1sprig of rosemary

50mlExtra Virgin Olive Oil

½ glass white wine

To tasteSalt and pepper

4skewers

1 jarBarilla Rocket Pesto

50mlExtra Virgin Olive Oil

2baby Romaine lettuce

½ smallred onion, cut in slice

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Preheat the oven to 200°C.

Step 2

Cook the mushrooms in a fry pan with rosemary and olive oil.

Step 3

Season and add the wine, allow it to evaporate then cover with a lid and leave for 2 minutes.

Step 4

Mix the chicken, bacon, egg, cream, salt, pepper and nutmeg together in a bowl. Remove the mushrooms from the fry pan and stuff with the mixture. Arrange the stuffed mushrooms on a baking tray and cook for 12 minutes.

Step 5

Mix the Pesto, lemon juice and Extra Virgin Olive Oil to form a dressing. Toss the red onion and lettuce in the dressing and split between the 4 plates.

Step 6

Carefully skewer three mushrooms and two tomato halves. Then place on the salad bed.