Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 1tablespoons sun-dried tomato pesto
- 1tablespoons fresh basil, shredded
- 1 small onion, finely diced
- 4 medium field mushroom
- 3 rasher soy rashers smokey
- 1tablespoons balsamic vinegar
- 1teaspoons olive oil
- 100grams soybeans, cooked
Method
Step 1 of 4
Wipe the mushrooms clean with a damp cloth. Remove and finely chop the steams.
Step 2 of 4
Heat the olive oil in a saucepan, add the onion and heat for 3 minutes, or until onion has softened. Add the chopped mushroom stems, soy rashers, basil and soybeans and cook, stirring, for 5 minutes.
Step 3 of 4
Spread 1 teaspoon of tomato pesto on the underside of each mushroom. Place on a tray and cook under a hot grill for 10 minutes, or until the mushrooms have softened.
Step 4 of 4
Spoon the soy bean mixture with the balsamic vinegar onto mushrooms and serve immediately.
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