Cook The Book: Grilled Portobello Mushrooms With Hazelnut Pesto And Goat Cheese

Cook The Book: Grilled Portobello Mushrooms With Hazelnut Pesto And Goat Cheese
15 Ingredients
  • 4 large portobello mushrooms, stems removed
  • 3 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • Hazelnut Pesto (recipe follows)
  • 6 ounces fresh goat cheese, cut into small pieces
  • Fresh flat-leaf parsley leaves, for garnish
  • Fresh basil leaves, for garnish
  • 2 teaspoons grated lemon zest
  • 1 1/2 cups fresh flat-leaf parsley leaves
  • 8 fresh basil leaves
  • 1/2 cup hazelnuts
  • 2 cloves garlic
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon hazelnut oil, optional
  • 3 tablespoons freshly grated Parmigiano-Reggiano
Nutrition
285
14% daily value
8 servings
                                       
                                            low-​sugar, vegetarian, gluten-​free
     

Fat

41% 27

Saturated

31% 6

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 3

Carbs

2% 5

Carbs (net)

- 3

Fiber

9% 2

Sugars

- 2

Sugars, added

- 0

Protein

18% 9

Cholesterol

4% 13

Sodium

12% 288

Calcium

12% 124

Magnesium

6% 26

Potassium

8% 359

Iron

10% 2

Zinc

9% 1

Phosphorus

27% 189

Vitamin A

13% 121

Vitamin C

18% 16

Thiamin (B1)

10% 0

Riboflavin (B2)

15% 0

Niacin (B3)

19% 3

Vitamin B6

17% 0

Folate equivalent (total)

12% 47

Folate (food)

- 47

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

2% 0

Vitamin E

25% 4

Vitamin K

166% 199
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