Mozzarella Stuffed Portobello Mushrooms

Delicious Stuffed mushrooms, perfect for a meat free night!

Course Main

Cuisine English

Keyword meatfree, vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 487kcal

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 or baking parchment
In a small bowl mix the olive oil, garlic, salt and black pepper
Peel the skin off the mushrooms and pull out the stalk - place on the baking tray
Add 2 teaspoons 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 on top, 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

*** all nutritional information is approximate and intended as a guide