You can find us on:
location

Search filter

Dish type

  • + more

Meal

  • + more

Course types

  • + more

Diet

  • + more

Portobello mushroom carpaccio

(0)
45 Min
 
portions
6 %

Carbs

11 %

Fats

5 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 957 g
Energy 544 kJ / 131 kcal 5205 kJ / 1245 kcal
Sat. fat 3 g 24 g
Unsat. fat 6 g 55 g
Fibre 2 g 20 g
Salt 164 mg 1567 mg
Units:
 
  • 400 g
    Mushrooms, portabello, raw
  • 80 g
    Gran padano
  • 44 ml
    Olive oil extra-virgin
  • 20 g
    Garden Rocket
  • 16 g
    Pine nuts
  • 1 g
    Salt
  • 400 g
    Baba ganoush
  • 957 g
    Total recipe weight

Equipment

1 x Flat Oven tray , 1 x Muffin tin (12) , 1 x Grate , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Blenders
Method

Preparation time

15 Min

Cooking time

30 Min

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

Comment (0)

Comments

There are no comments