Grilled Portabella Mushrooms With Mozzarella "en Carrozza

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 120 g chopped tomatoes
• 2 tablespoons red wine vinegar
• 2 tablespoons tomato ketchup
• 1 teaspoon tomato puree
• 4 tablespoons olive oil
• 20 fresh basil leaves
• 25 g pine nuts
• 30 g pistachios
• 3 crushed garlic cloves
• 150 ml olive oil
• 1 tablespoon parmesan cheese or 1 tablespoon castelli cheese
• 4 portabella mushrooms
• 60 ml olive oil
• 1 teaspoon fresh oregano
• 4 cm discs mozzarella cheese
• 1/4 cup plain flour
• 2 eggs, beaten
• 120 g breadcrumbs
• 2 beef tomatoes, blanched and sliced

Recipe

• 1 place all the vinaigrette ingredients in a food processor and blend for 30 seconds. strain and refrigerate.
• 2 for the pesto, blitz all ingredients together into a coarse paste and set aside.
• 3 slice each mushroom horizontally and brush with olive oil. place on a baking tray cut side up.
• 4 season the mozzarella with the oregano and dredge the pieces in flour followed by egg and then bread crumbs.
• 5 cook the mushroom tops and bases in a griddle pan for 3 - 4 minutes.
• 6 heat the remaining oil and fry the mozzarella slices until golden. drain on kitchen paper.
• 7 place a mushroom base on a place, add a slice of tomato and a mozzarella slab. top with the mushroom lid and a good spoonful of pesto.
• 8 drizzle some vinaigrette and pesto round the tower to serve.