Basil Pesto Filled Mushrooms
Our Vegan Basil Pesto filled Mushrooms make a stunning starter for a dinner party or pop a couple onto a plate for a vegan, gluten-free main course. Filled with toasted gluten-free lemony breadcrumbs and topped with Vegan Basil Pesto and sun-dried tomatoes, these mushrooms will be loved by all.
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Cook Time
18 mins
Serves
4
Ingredients
- 4 Portobello mushrooms, trimmed
- Splash olive oil to coat
- 2 slices gluten free bread, whizzed into breadcrumbs
- Zest 1 lemon
- 4-6 Sacla’ Sun-Dried Tomatoes, quartered
- ½ jar Sacla’ Vegan Basil Pesto
- Wild rocket leaves to serve
- Basil leaves for garnish (optional)
- Drizzle extra virgin olive oil to serve
- Sea salt to season
- Freshly ground black pepper to season
How to make the recipe
1. Smother the mushrooms with the oil using your hands and season well with sea salt and freshly ground black pepper. Place on a baking sheet and put in the oven for about 4-5 mins until golden.
2. While the mushrooms are cooking, add the breadcrumbs to a small frying pan and cook for a few mins on a medium heat until toasted and just golden. Add the lemon zest and stir to combine.
3. Fill the mushrooms with the breadcrumbs and top with Sacla’ Sun-Dried Tomatoes and Sacla’ Vegan Basil Pesto. You can put them back in the oven for a couple of mins to warm through if you wish or serve them as they are.
4. Serve with a scattering of rocket leaves and a drizzle of extra virgin olive oil.
2. While the mushrooms are cooking, add the breadcrumbs to a small frying pan and cook for a few mins on a medium heat until toasted and just golden. Add the lemon zest and stir to combine.
3. Fill the mushrooms with the breadcrumbs and top with Sacla’ Sun-Dried Tomatoes and Sacla’ Vegan Basil Pesto. You can put them back in the oven for a couple of mins to warm through if you wish or serve them as they are.
4. Serve with a scattering of rocket leaves and a drizzle of extra virgin olive oil.
