Roasted Red Pepper Pesto Cream over Grilled Portobello Mushrooms with toasted Naan Bread

posted Jul 10, 2011, 9:43 AM by Heather Champagne
1   jar              Roasted Red Pepper Pesto
1   pint            Whipping Cream
4   caps          Portobello Mushroom
2   count         Naan Bread-Toasted
2   ounces     Grated Parmesan Cheese
Salt and Pepper to taste

In buttered or oiled pan, place cleaned (stem out) mushroom caps, season with salt and pepper. The caps will begin to shrink or turn watery. While Portobello caps are cooking, in a separate saucepan, heat whipping cream, just shy of scorching and add the pesto. Whisk the mix and add the Parmesan cheese. The sauce will begin to thicken. Take off heat and set aside.
Be sure to prepare your Naan Bread; which is sold in many International markets or Indian Cuisine stores. Take two pieces and toast on stove, oven or toaster. I like it best on the stove in a shallow pan with a dab of butter to brown the bread.
By this time the mushrooms should be cooked, about 5-7 minutes cooking time. Lay the mushrooms on a plate, top with Roasted Red Pepper Pesto Cream Sauce and serve with Naan Bread. 

Serves 2 as meal or 4 as an appetizer