Crunchy pesto & mozzarella baked mushrooms - Good Food Middle East
Italian green basil sauce makes a good base for this stuffed, vegetarian dish with creamy mascarpone and light rocket salad
Ingredients
- 2 tbsp olive oil, plus extra for greasing
- 1 onion, chopped
- 4 large Portobello mushrooms, stalks finely chopped
- 100g light mascarpone
- zest and juice ½ lemon
- 4 tbsp basil pesto
- 125g ball light mozzarella, chopped
- 25g dried breadcrumbs
- large handful rocket leaves
- 100g cherry tomatoes, halved
- garlic bread, to serve (optional)
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