Portobello bruschetta with pecorino and rocket

Portobello bruschetta with pecorino and rocket

By
From
Under the Walnut Tree
Makes
4
Photographer
Fanny Bergenström

This is a small meal on its own. Toasted sourdough is topped with fried portobello mushrooms, a little bit of pesto, rocket leaves and shaved pecorino or parmesan. It’s easy to make and simply scrumptious.

Ingredients

Quantity Ingredient
4 large portobello mushrooms, (caps only)
2 tablespoons olive oil
or 1 tablespoon butter
sea salt flakes and freshly ground black or white pepper
2 large slices sourdough bread
1/2 garlic clove
4-5 tablespoons Pesto
rocket or baby english spinach leaves
shaved pecorino or parmesan cheese

Method

  1. Start by frying the whole mushroom caps (without stems). Fry them slowly on both sides in the olive oil or butter. Season lightly with salt and pepper.
  2. Toast or grill the bread slices. Rub one side of each slice with the cut side of the garlic clove, and then cut the bread in half. Place the bread, garlic-side up, on individual plates.
  3. Spread some pesto on each piece of bread, cover with a mound of rocket or spinach, and finally a warm mushroom. Scatter with the pecorino or parmesan shavings and serve while warm, perhaps with a drizzle of olive oil and freshly ground black pepper.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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