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Pesto Mushroom Carpaccio

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"An easy and perfect appetizer for summer days."

Serves 1 | Prep Time 7 | Cook Time 15

Why I Love This Recipe

Pesto Mushroom Carpaccio is an easy and perfect appetizer for summer days. It's a perfect combination of pesto and mushroom lovers.

Ingredients You'll Need

6 Portobelo Mushrooms
30g Pine Nuts
50g Parmigiano Reggiano
1 Garlic Clove
10g Basil Leaves
50g Lorenzo No.3 Extra Virgin Olive Oil
60g Cornish Sea Salt & Pepper


Place the basil leaves and pine nuts into a food processor and pulse several times.

Add the garlic and parmesan cheese and pulse more. Scrape down the sides of the food processor with a spatula.

Slowly add the olive oil in a steady small stream while the processor is running to help it emulsify and help keep the olive oil from separating.

Add salt and freshly ground black pepper to taste.

Gently wash and dry Portobelo mushrooms. Trim the very bottom ends of mushrooms, leaving stems intact.

Cut into thin slices; arrange on a platter so they overlap slightly.

Add the pesto over the mushrooms and finish decorating with shaved parmesan and roasted pine nuts.

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