murphyscreek
Veteran
Ingredients:
6 large mushrooms, stalks removed
50 gms prosciutto, cut to small pieces
80 gms crumbled goats cheese
1 large bunch parsley (large part of stalks removed)
4 cloves garlic
1/3 cup olive oil
1/2 cup grated parmesan
1/2 cup pine nuts
1/2 teaspoon salt
1 tbsp. lemon juice
Method:
Preheat oven 200 degree Celsius
Make parsley pesto by processing parsley, garlic, oil, parmesan, pine nuts, lemon juice, salt.
Place mushrooms bottom side up on a baking tray, and smear pesto over them. Top with goats cheese and prosciutto.
Roast in oven for 10-15 minutes or when cooked through.
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