CRUNCHY PESTO & MOZZARELLA BAKED MUSHROOMS

Crunchy pesto & mozzarella baked mushrooms image

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

Provided by Lucy Netherton

Time 45m

Number Of Ingredients 11

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)

Steps:

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.

Nutrition Facts : Calories 560 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 1.8 milligram of sodium