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
- Pre -heat oven 200c/400f/Gas6
- Cover a baking tray in foil
- In a small bowl, mix the olive oil, garlic and salt and black pepper
- Peel the skin off the mushrooms and pull out the stalk – place on the baking tray
- Add 2 tspns olive oil mix to each mushrooms and spread around
- Next add 1 heaped teaspoon of pesto to each mushroom and spread on the entire surface
- Add a slice tomato , then a slice of mozzarella to each mushroom
- Finally mix the pumpkin seeds with the breadcrumbs and pile on top of mushroom, bits will fall off but don’t worry
- 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
- 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