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Grilled Portobello Mushrooms with Parmesan & Cream Sauce
(0)
30 min
Under an hour
Gurkerl Küche
Genießen Sie diese saftigen, gegrillten Portobello-Pilze, gefüllt mit würzigem Parmesan und Pinienkernen. Serviert auf einer samtigen Oberssauce mit frischen Paradeisern und Kräutern, ist dieses Gericht ein echtes Highlight für alle Pilzliebhaber und Vegetarier. Schnell zubereitet und voller Geschmack – ein Hauch von Gourmet-Küche für zu Hause!
Preparation method
Preparation of the Mushrooms
Preheat the oven to 180 °C.
Carefully clean the Portobello mushrooms and remove the stems. Place the mushroom caps gill-side up on a board. Evenly place the pine nuts and broken Parmesan pieces into the gills. Drizzle with 4 tsp olive oil and 4 tsp balsamic vinegar, season with salt and pepper, and sprinkle with thyme leaves.
Heat 3 tbsp olive oil in a pan. Place the mushroom caps gill-side up into the pan and sear for about 2 minutes over medium heat. Then transfer to a baking sheet and finish cooking in the preheated oven for about 8 minutes.
Chef's tip
Serve with fresh baguette or ciabatta to soak up the delicious sauce.
Ingredients
Nutritional values
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