- 2 tbsp olive oil, plus extra for greasing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 large Portobello mushrooms, stalks finely chopped
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
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 4 tbsp basil pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 125g ball light mozzarella, chopped
- 25g dried breadcrumb
- large handful rocket leaves
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)
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.
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.
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.