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Pesto-filled Portobello Caps https://www.metro.ca/userfiles/image/recipes/tetes-portobello-pesto-5189.jpg PT10M PT10M PT20M
Preheat oven to 400°F (200°C) and position top grill 5 in. (12 cm)from the upper element. Place mushroom caps on a baking sheet. Divide pesto among mushroom caps. Sprinkle with cheese. Bake for about 10 minutes.
4
4 portobello caps (3-4 in./7-10 cm) 1/4 cup (60 mL) basil pesto 3 1/2 oz (100 g) mozzarella cheese, grated
Pesto-filled Portobello Caps

Pesto-filled Portobello Caps

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

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Ingredients

  • 4
    portobello caps (3-4 in./7-10 cm)
  • 1/4 cup
    (60 mL)
    basil pesto
  • 3 1/2 oz
    (100 g)
    mozzarella cheese, grated
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C) and position top grill 5 in. (12 cm)from the upper element.

Place mushroom caps on a baking sheet.

Divide pesto among mushroom caps.

Sprinkle with cheese. Bake for about 10 minutes.

Source : Metro

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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