PORTOBELLO MUSHROOMS STUFFED WITH CHICKEN AND ROCKET & BASIL PESTO
PORTOBELLO MUSHROOMS STUFFED WITH CHICKEN AND ROCKET & BASIL PESTO
30 minutes total
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
Serves 4
| 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 |
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.
