Mushrooms with Pine Nuts & Pecorino
Introduction
Pecorino, panko crumbs and olive oil gives these mushrooms a lovely crunchy topping. Easy to do, and a great ‘Meatless Monday’ dish.
Serves: Makes 4
Ingredients
4 large flat mushrooms
Extra virgin olive oil
Flaky sea salt
Freshly ground black pepper
1 large clove garlic, peeled and thinly sliced
1½ Tbsp panko crumbs
1 Tbsp pine nuts
⅓ cup grated pecorino cheese
½ cup small basil leaves
Extra virgin olive oil
Flaky sea salt
Freshly ground black pepper
1 large clove garlic, peeled and thinly sliced
1½ Tbsp panko crumbs
1 Tbsp pine nuts
⅓ cup grated pecorino cheese
½ cup small basil leaves
Method
1 Preheat oven to 200°C (400°F). Wipe mushrooms clean with damp paper towels. Rub the smooth side of the caps with olive oil. Put mushrooms in a shallow ovenproof dish lined with baking (parchment) paper. Season mushrooms with salt and pepper.
2 Scatter mushrooms with garlic, panko crumbs, pine nuts and pecorino cheese. Drizzle with oil. Bake for about 15 minutes until golden and sizzling. Scatter with basil and serve.
