Our Favourite Recipes
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.
Dairy Free
Gluten Free
Vegan
Buon Appetito
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
Method
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.
