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Ingredients
- 8 portabella mushrooms
- 8 teaspoons pesto sauce, use more to your taste
- 8 balls bocconcini, sliced
- salt, pepper
- parsley, to garnish
Method
- Trim stalks from mushrooms and place a spoon of pesto into each one.
- Top with bocconcini and grill (broil) until warm.
- Season to taste and garnish with parsley.