Ingredients
- 100g quinoa
-
butter
- 8 portobello mushrooms
- 12 slices of IGP raclette
- 150 g pesto rosso
- 20 g pine nuts
- 4 sprigs of parsley
Preparation
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Cook the quinoa for 12 minutes in 1.5 times its volume of water previously brought to the boil. Drain it, add 15g of butter, mix and cover for 5 minutes.
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Preheat the oven to 200°/th. 7-8. Peel the mushrooms (optional), remove the stems and chop them. Cut 4 slices of raclette into small cubes. Mix the quinoa with the diced raclette, pesto, pine nuts, washed and chopped parsley. Salt and pepper with a grinder.
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Fill the Portobello with this stuffing and cover each mushroom with 1 slice of raclette. Bake on a buttered baking tray until the raclette is well melted and browned. Serve hot.
