Go Back Email Link
–+ servings

Baguette - mushroom pesto - cheese

No ratings yet
Print
Course: Side Dishes
Cuisine: French
Keyword: mushrooms, porcini mushrooms |
CookingStyle: Grilling
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 351kcal
Author: Jaime Inez
Cost: $25
Add to Collection

Equipment

1 blender
1 pan
1 grill

Ingredients

  • 25 g dried porcini mushrooms
  • 150 g mushrooms
  • 30 g pine nuts
  • 1 bunch of parsley chopped
  • ½ bunch of marjoram chopped
  • 7 tbsp oil
  • Salt
  • Pepper
  • 14 cm baguette
  • 50 g pecorino cheese grated

Instructions

  • Preheat the contact grill.
  • Soak the boletus in water.
  • Clean the mushrooms with a damp cloth and finely chop 1/3 of the mushrooms.
  • Roast the pine nuts in a pan without oil.
  • Fry the herbs 3/4 of the way with 2 tablespoons of oil and the mushrooms and mushrooms.
  • Blend whole mushrooms, pine nuts, herbs and 5 tablespoons of oil in a blender. Stir in salt and pepper. Fold in the fried mushrooms.
  • Halve the baguette horizontally. Place the cut side down on the contact grill and cook for 3 minutes.
  • Spread the pesto on the baguette, sprinkle the cheese over it and put it on the grill again until it has melted.

Video

Click here to add your own private notes.
Share on Facebook Share on Twitter

Nutrition

Calories: 351kcal | Carbohydrates: 9g | Protein: 7g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 174mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.