The post Portobello Mushrooms w. Walnut Caper Pesto appeared first on Christopher James Clark.
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Recipe Intro
Portobello mushrooms are so dang delicious. There are many ways to prepare them and here is one of my favorites.
Portobello Mushrooms w. Walnut Caper Pesto
- 2 or 3 Portobello mushrooms, stems removed
- 1-inch piece of ginger, grated
- 1 tablespoon tamari
- 2 cloves garlic, pressed (divided)
- 1/4 cup walnuts
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons capers
- 1/2 cup grated Parmesan, loosely packed
- 1 cup fresh herbs (parsley, cilantro, basil), loosely packed
The process…
Grate the ginger on the small holes of a box grater, collect the pulp and squeeze into a mixing bowl.
Add one clove of pressed garlic and the tamari to the ginger juice.
Cover the mushrooms with the ginger-tamari mixture. Put the mushrooms into the oven under the broiler for about 10 minutes, flipping them once while cooking. When they are tender and lightly browned, they are ready.
Grate the Parmesan on the small holes of a box grater.
Put the other clove of crushed garlic into a mini food processor along with the capers, walnuts, olive oil, and lemon juice. Start with just 2 tablespoons of olive oil. Process until smooth, adding the third tablespoon of olive oil, if necessary.
Add the Parmesan and process very briefly; don’t over mix. Scoop the pesto onto the cooked mushrooms and serve. You can use an ice cream scooper to get the nice shape as per the photo above.
SERVES 2-4
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Oh, and below are links to the most popular recipes on this website:
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The post Portobello Mushrooms w. Walnut Caper Pesto appeared first on Christopher James Clark.
