• Cooking Time: 15
• Servings: 1
• Preparation Time: 7
• 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

1. Place the basil leaves and pine nuts into a food processor and pulse several times.
2. Add the garlic and parmesan cheese and pulse more. Scrape down the sides of the food processor with a spatula.
3. 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.
4. Add salt and freshly ground black pepper to taste.
5. Gently wash and dry Portobelo mushrooms. Trim the very bottom ends of mushrooms, leaving stems intact.
6. Cut into thin slices; arrange on a platter so they overlap slightly.
7. Add the pesto over the mushrooms and finish decorating with shaved parmesan and roasted pine nuts.

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