Serious Eats: Recipes
Cook the Book: Grilled Portobello Mushrooms with Hazelnut Pesto and Goat Cheese
Today's Cook the Book recipe, excerpted from Bobby Flay's Grill It! is for grilled portobello mushrooms with hazelnut pesto and goat cheese. Vegetarian entrées don’t get much better than this—beefy portobellos are sturdy enough to stand up to the open flame and the melted goat cheese adds a delicately tangy flavor. The hazelnut pesto calls for the optional addition of hazelnut oil, which can be substituted with extra virgin olive oil since it can be difficult to find and is often very expensive. If you find the idea of grilling without meat blasphemous, serve these as a side dish for steaks.
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