Ingrédients pour Bacon Mozzarella Topped Portabella Mushroom With Pesto
- 2 slices bread
- 2 tablespoons pesto sauce
- 2 large portabella mushrooms
- 3 slices bacon
- 4-6 slices mozzarella cheese
- 2 tablespoons olive oil
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Comment préparer Bacon Mozzarella Topped Portabella Mushroom With Pesto
- Preheat oven to 400°F (200°C).
- Drizzle 1 tablespoon olive oil on a baking sheet. Place portabella mushrooms cap-side down. Drizzle remaining olive oil over the mushrooms.
- Bake for 8 minutes.
- While mushrooms bake, cook bacon in a pan until crispy. Crumble and set aside. Add any desired herbs or seasoning during the last minute of bacon cooking.
- Remove mushrooms from the oven. Top each mushroom with alternating slices of mozzarella and crumbled bacon (cheese, bacon, cheese, bacon).
- Return mushrooms to the oven and bake for another 5-7 minutes, or until cheese is melted and bubbly.
- Meanwhile, use a cookie cutter or glass to cut out two circles from bread slices.
- Lightly toast the bread rounds until golden brown.
- Spread pesto on each toasted bread round and stack them.
- Remove mushrooms from the oven. Place each mushroom on top of the pesto-topped croutons.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
17g
Fat
26g
Carbs
9g
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