Name: Crunchy pesto & mozzarella baked mushrooms
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 2 tbsp olive oil plus extra for greasing; 1 onion chopped; 4 large Portobello mushrooms stalks finely chopped; 100g light mascarpone; zest and juice ½ lemon; 4 tbsp basil pesto; 125g ball light mozzarella chopped; 25g dried breadcrumb; large handful rocket leaves; 100g cherry tomato halved; garlic bread to serve (optional)

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Crunchy pesto & mozzarella baked mushrooms

Crunchy pesto & mozzarella baked mushrooms

Lucy Netherton

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Serves 2

Easy

Prep: 5 mins

Cook: 35 mins - 40 mins

A star rating of 4.7 out of 5.15 ratingsRate

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

Vegetarian

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Garlic bread

A star rating of 4.6 out of 5.44 ratings

Pesto sauce

A star rating of 4.4 out of 5.101 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil

plus extra for greasing
1 onion

chopped
4 large Portobello mushrooms

stalks finely chopped
100g light mascarpone
zest and juice ½ lemon
4 tbsp basil pesto
125g ball light mozzarella

chopped
25g dried breadcrumb
large handful rocket

leaves
100g cherry tomato

halved
garlic bread

to serve (optional)

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Nutrition: per serving

kcal560
fat38g
saturates12g
carbs24g
sugars13g
fibre6g
protein30g
salt1.8g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2013

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A star rating of 4.7 out of 5.15 ratings

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