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

INSTRUCTIONS 

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. Serve with a scattering of rocket leaves and a drizzle of extra virgin olive oil.