Crunchy pesto & mozzarella baked mushrooms

Crunchy pesto & mozzarella baked mushrooms

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(6 ratings)

Prep: 5 mins Cook: 35 mins - 40 mins

Easy

Serves 2
Italian green basil sauce makes a good base for this stuffed, vegetarian dish with creamy mascarpone and light rocket salad

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal560
  • fat38g
  • saturates12g
  • carbs24g
  • sugars13g
  • fibre6g
  • protein30g
  • salt1.8g
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Ingredients

  • 2 tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 large Portobello mushroom, stalks finely chopped
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 100g light mascarpone
  • zest and juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp basil pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 125g ball light mozzarella, chopped
  • 25g dried breadcrumb
  • large handful rocket leaves
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 100g cherry tomato, halved
  • garlic bread, to serve (optional)

Method

  1. Heat half the oil in a small pan and cook the onion and chopped mushroom stalks for 5-8 mins until soft. Tip into a bowl, allow to cool slightly, then add the mascarpone, lemon zest, pesto, mozzarella and seasoning.

  2. Heat oven to 200C/180C fan/gas 6. Grease a small roasting tin and add the whole mushrooms, upside-down, in a single layer. Divide the stuffing between the mushrooms, spreading out to fill the middle of each one. Top each with crumbs and a grind of black pepper, then bake for 25-30 mins until the mushrooms are tender and the topping is crisp.

  3. Meanwhile, make the dressing. Whisk the remaining oil with the lemon juice and some seasoning. Dress the rocket leaves and tomatoes just before serving with the stuffed mushrooms and garlic bread, if you like.

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Comments (5)

Sop1234's picture

My wife had invited friends over who happen to be vegetarian so I was pleased to find this recipe as it looked interesting and fairly simple. Followed the recipe exactly other than substituting all ingredients such as the pesto with low fat versions. It was delicious and looked nice also. I served it with the rocket plus some tomatoes and asparagus roasted in balsamic vinegar. Will definitely make again

beth-24-5's picture
5

I absolutely love this recipe! Even went down well with the boyfriend, who is a big meat-eater and not a fan of vegetarian meals. I only added 2 teaspoons of pesto, this gave a strong enough flavour for the both of us. Tastes almost like a pizza!

cjf30's picture
5

Made this for my fiancé and it was delicious, I forgot the dressing though, but still really nice.

Bubble87's picture

Very nice, I omitted the lemon juice and halved the amount of mozzarella as they really didn't need that much!

eleanormayo's picture
4

I made these as suggested in the mag as they use up the leftovers from the ham hock macaroni and they were delish!

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