"Pesto Mushroom Carpaccio is an easy and perfect appetizer for summer days. It's a perfect combination of pesto and mushroom lovers."
Pesto Mushroom Carpaccio
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Prep time: 7mins
Cook time: 15mins
Serves or Makes: 1
Recipe Card
ingredients
- 6 piece of Portobelo Mushrooms
- 30 g Pine Nuts
- 50 g Parmigiano Reggiano
- 1 piece of Garlic Clove
- 10 g Basil Leaves
- 50 g Lorenzo No.3 Extra Virgin Olive Oil
- 60 g Cornish Sea Salt & Pepper
Method
Step 1
Place the basil leaves and pine nuts into a food processor and pulse several times.
Step 2
Add the garlic and parmesan cheese and pulse more. Scrape down the sides of the food processor with a spatula.
Step 3
Slowly add the olive oil in a steady small stream while the processor is running to help it emulsify and help keep the olive oil from separating.
Step 4
Add salt and freshly ground black pepper to taste.
Step 5
Gently wash and dry Portobelo mushrooms. Trim the very bottom ends of mushrooms, leaving stems intact.
Step 6
Cut into thin slices; arrange on a platter so they overlap slightly.
Step 7
Add the pesto over the mushrooms and finish decorating with shaved parmesan and roasted pine nuts.