香蒜酱酿波多贝罗蘑菇

材料

大型波多贝罗蘑菇8个
希腊羊奶酪250克,切片
牛油4大匙,软化
岩盐少许
黑胡椒碎少许
欧芹适量

香蒜青酱

罗勒叶100克
玉蜀黍油80克
松子30克,烤香
蒜头10克
帕尔马干酪60克,磨碎
盐5克
白胡椒粉5克

做法

  1. 在4D热风模式下预热烤箱至200°C。
  2. 在大型汤锅中加入清水和少许盐,煮滚,加入罗勒叶汆烫1分钟,然后放入冰水中冷却2-3分钟。
  3. 挤掉多余的水,把罗勒叶和烤松子、玉蜀黍油、蒜头、30克帕尔马干酪、盐和胡椒粉一起搅打均匀成糊。
  4. 去掉蘑菇的茎,伞面朝下放在烤盘上,用软化的牛油刷上厚厚的一层。
  5. 在每个蘑菇上涂上1大匙香蒜青酱,然后把切片的希腊羊奶酪塞进蘑菇伞中。
  6. 烤约10分钟至金黄,撒上剩余的帕玛森芝士。
  7. 继续在顶层烤架上以烧烤模式烤5分钟,最后撒上岩盐、现磨黑胡椒和欧芹即可。

Halloumi and Pesto Stuffed Portobello Mushrooms

Ingredients

8 large portobello mushrooms
250g halloumi cheese, sliced
4 tbsp butter, softened
rock salt to taste
cracked black pepper to taste
parsley to garnish

Pesto

100g basil leaves
80g corn oil
30g pine nuts, roasted
10g garlic
60g parmesan cheese, grated
5g salt
5g white pepper powder

Method

  1. Pre-heat oven to 200°C in 4D Hot Air mode.
  2. In a large pot, boil water with salt. Blanch basil leaves for 1min. Chill blanched basil leaves in ice-cold water for 2-3mins.
  3. Squeeze excess water and blend basil leaves with roasted pine nuts, corn oil, garlic, 30g of parmesan cheese, salt and pepper until they form a paste.
  4. Remove stems from portobello mushrooms, lay on a baking tray and brush mushrooms generously with softened butter.
  5. Spread 1 tbsp of pesto paste on each mushroom and then stuff mushrooms with sliced halloumi cheese.
  6. Bake for about 10mins till slightly brown, sprinkle on the rest of parmesan cheese.
  7. Continue baking for another 5mins in Grill mode on the top rack and finsh with rock salt, freshly cracked black pepper and parsley.
食谱提供
Bosch

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TEXT 若昕 PHOTOS Bosch