Grilled giant mushrooms with wild garlic pesto and goat cheese

Name: Grilled giant mushrooms with wild garlic pesto and goat cheese
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 100 g Hazelnut kernels; 100 g Wild garlic; 75 g Parmesan cheese; 100 g Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice; 8 large mushrooms (Portobellos); 2 (40 g each) small soft goat cheeses

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

100 g Hazelnut kernels
100 g Wild garlic
75 g Parmesan cheese
100 g Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice
8 large mushrooms (Portobellos)
2 (40 g each) small soft goat cheeses

Directions

1
Roast the nuts in a pan without fat, remove. Wash the wild garlic, shake dry and chop coarsely, except for something to garnish. Grate the parmesan. Finely chop the nuts in oil in the universal chopper.
2
Add wild garlic little by little. Season to taste with salt, pepper and lemon juice. Clean the mushrooms, remove the stalk carefully and use them for other purposes. Grill the mushroom heads on a grill for 10-15 minutes, depending on the temperature, while turning.
3
Season with salt. Cut goat's cheese into quarters. Fill mushrooms with pesto and a piece of cheese each. Arrange on a plate and garnish with wild garlic.