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01376 562500

Easy Peasy Lemon Squeezy Portobello Mushrooms

Method

  • 1 clove garlic, very finely chopped
  • 2 tablespoons olive oil
  • Salt & black pepper
  • 4 large flat mushrooms
  • 4 heaped teaspoons pesto
  • 2 large’ish tomatoes
  • 1 Mozzarella ball (half fat) – sliced into 4
  • Breadcrumbs (4 slices white bread – old whizzed to breadcrumbs in a processor or grated)
  • 1 tablespoon pumpkin seeds
  • Drizzle olive oil
  1. Pre -heat oven 200c/400f/Gas6
  2. Cover a baking tray in foil
  3. In a small bowl, mix the olive oil, garlic and salt and black pepper
  4. Peel the skin off the mushrooms and pull out the stalk – place on the baking tray
  5. Add 2 tspns olive oil mix to each mushrooms and spread around
  6. Next add 1 heaped teaspoon of pesto to each mushroom and spread on the entire surface
  7. Add a slice tomato , then a slice of mozzarella to each mushroom
  8. Finally mix the pumpkin seeds with the breadcrumbs and pile on top of mushroom, bits will fall off but don’t worry
  9. Drizzle with a little olive oil and bang in the oven for 25 minutes, the may spill over in the oven a bit but no problem
  10. Remove from oven and serve with a nice salad

This recipe is courtesy of Easy Peasy Lemon Squeezy – for more easy recipes go to www.easypeasy-lemonsqueezy.co.uk

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