The BBC Good Food logo
Crunchy pesto & mozzarella baked mushrooms

Crunchy pesto & mozzarella baked mushrooms

By
Rating: 5 out of 5.13 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal560
fat38g
saturates12g
carbs24g
sugars13g
fibre6g
protein30g
salt1.8g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, May 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.13 ratings

Sponsored content