Grilled Mushrooms With Pesto And Mozzarella Recipe

Mushroom Sep 22, 2021

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 295 calories / serving
  • Vegetarian

Ingredients

  • 4 large field mushrooms, stalks removed
  • 12 sundried tomatoes in oil from a jar, drained, with 2 tbsp oil reserved
  • 30g pack basil, leaves picked
  • 150g mozzarella, drained and torn
  • 4 slices sourdough bread, grilled
  • 4 tbsp vegetarian fresh green pesto
  • 70g bag wild rocket

Directions

  1. Preheat the grill to medium-high temperature. Season the mushrooms with the sundried tomato oil that has been set aside.
  2. Place the mushrooms on a baking sheet with the underside (gill side) down. Grill the mushrooms for 3-4 minutes, then flip them over and cook for another 3-4 minutes, or until slightly softened.
  3. Any liquid from the mushrooms should be drained away.
  4. On each mushroom, place three sundried tomatoes, a couple of basil leaves, and a quarter of the torn mozzarella.
  5. Return the mozzarella to the grill for another 2-3 minutes, or until it has melted.
  6. Serve each mushroom on a grilled sourdough slice with a spoonful of pesto on top and the remaining basil leaves and rocket on the side.

Tags

Master Chef

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