Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 5.12 dollar
Difficulty level: 1 out of 4
7 Ingredients
Number of servings
4
- 150grams mozzarella ball, chopped into cubes
- 143grams basil pesto
- 2tablespoons extra virgin olive oil
- 375grams portobello mushrooms, stalks removed
- 320grams Mix-a-Mato® tomatoes, halved
- 30grams rocket
- 1/4 bunch fresh basil, leaves picked
Nutrition per serving
1660kJ / 398Cal
1660 Kilojoules or 398 Calories
19% of daily energy intake*
Protein
14.1grams
Fat
35.2grams
Carbs
8.4grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Portobello mushrooms stuffed with deliciously pesto-y mozzarella, on a bed of baked tomatoes, and topped with rocket? What's not to love?
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line a large ovenproof baking pan with baking paper. In a small bowl, combine mozzarella and pesto.
Step 2 of 3
Place mushrooms and tomatoes in the base of the baking pan. Drizzle with half of the oil.
Step 3 of 3
Top with cheese mixture. Drizzle with remaining oil. Season well. Bake for 20 minutes, or until cheese is golden and mushrooms are tender. To serve, top with rocket and basil.
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