Portobello mushroom carpaccio

1

Prepare the Baba ganoush and heat the oven ( 220°C / 428°F)

2

Clean the portabello and remove its stem.

Remove the black gills on the underside of the mushroom cap by scraping with the edge of a spoon.

3

Place them on flat oven tray open side up, drizzle with a little olive oil and roast in the oven for 10 minutes until they are just cooked and slightly coloured.

4

Roast the pine nuts 2 -3 minutes until slightly coloured

5

Make the Cheese biscuits:
Grate the Gran Padano cheese and divide evenly to fill the cups of the silicon cupcake tray.
Bake in the oven ( 160°C / 320°F) for 8 -10 minutes until melted and slightly coloured.

Allow to cool down for 1 minute and remove from the tray.

6

Slice portabello mushrooms thinly and place on the plates neatly.
Season the portabello carpaccio with salt and black pepper.
Add a generous spoon of baba ganoush at the centre of the plate and garnish with garden rocket.

7

Place the Gran padano biscuit in the Baba ganoush, spread a few roasted pine nuts over the starter.

Finally drizzle a little extra virgin olive oil and you are ready to serve