Pesto-Stuffed Mushrooms
Someone used to say that life is too short to stuff a mushroom, but we disagree when it comes to these! Doesn’t take too long and they make a really tasty dish with the butter beans and spinach....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hairybikers.com.
Cooking tools:
- Food processor
- Roasting pan
- Kitchen scale
- Microplane
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Colander
- Can opener
- Plate
Ingredients
- 4 large field or Portobello mushrooms, wiped clean
- 25g panko breadcrumbs
- 1 large courgette, sliced diagonally
- low-cal oil spray
- 1 tbsp tomato purée
- 1 tsp dried oregano
- 400g can of butterbeans, drained
- 100g spinach, washed
- 50g fresh basil, leaves only
- 30g Parmesan cheese or vegetarian alternative, grated
- 25g pine nuts
- zest and juice of 1 lemon
- 1 tbsp olive oil
- sea salt
- black pepper
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