Smashing the mushrooms increases their surface area, maximizing caramelization under the broiler.
Creamy burrata cheese complements the tangy pesto drizzle.
Refrigerated pesto, or homemade pesto if you have it, lends the best flavors.
Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco
For a twist, swap out the basil pesto for sun-dried tomato pesto.
Wipe mushrooms clean and trim stems flush with caps.
Score a 1/4-inch X across the cap of each mushroom.
Toss the mushrooms, oil, salt and pepper together in a large bowl until the oil is absorbed.
Arrange the mushrooms on a large rimmed baking sheet, stem-side up.
Roast on the lower rack until browned and very soft, about 20 minutes.
When the mushrooms are done, remove them from the oven and turn the broiler to high.
Broil on the upper rack until crisp on the bottom and edges, 3 to 4 minutes.
Arrange the mushrooms on a platter.
Tear burrata ball in half and place in the middle of the mushrooms.
Drizzle the pesto mixture over the mushrooms.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
