Grilled Portobello Mushrooms with Creamy Sauce
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Genießen Sie diese saftigen, gegrillten Portobello-Pilze, die mit aromatischen Pinienkernen und würzigem Parmesan gefüllt sind. Begleitet von einer samtigen Sahnesauce mit frischen Tomaten und Kräutern ist dieses Gericht ein echtes Highlight für alle Pilzliebhaber und eine perfekte vegetarische Mahlzeit.
Preparation method
PREPARATION OF THE MUSHROOMS
Preheat the oven to 180 °C.
Clean the mushrooms, remove the stems, and place the caps underside-up on a board. Stuff the pine nuts and the parmesan, broken into pieces, into the gills. Drizzle with olive oil and some of the balsamic vinegar (approx. 4 tsp), season with salt and pepper, and sprinkle the thyme leaves on top.
Heat olive oil in a pan, place the mushroom caps underside-up in it, and sear over medium heat for 2 minutes. Then place on a baking sheet and bake in the preheated oven for 8 minutes.
Ingredients
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