Arugula pesto (inspired by a recipe from the Rebar Modern Cookbook)
1 c arugula leaves
1/4 c pine nuts
1/4 c parmeggiano regiano cheese, crumbled
1 garlic clove
pinch of kosher salt
Combine all the ingredients in a food processor and pulse until a paste is formed.
Arugula Portobello Mushroom Burgers
Spread the arugula mix over grilled or sauted whole portobello mushrooms. Add a layer of goat cheese over the top and cook until the cheese is slightly softened. Lay the mushrooms between heated sliced bun halves, lightly spread with mayonaise and dijon mustard.
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