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350 g baby portobello mushrooms (10-12 mushrooms)
2 Tbsp olive oil
125 g ricotta
¼ cup grated Parmesan
½ tsp finely grated lemon zest
135 g pottle Mediterranean Sundried Tomato Chunky Dip
Extra olive oil for drizzling
½ cup rocket
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How do I make it ?
Preheat the oven grill to high. Remove the stalk from the mushrooms then place mushrooms in a shallow baking dish lined with baking paper. Drizzle with olive oil and season with salt and pepper. Grill for 10 minutes or until mushrooms have softened.
Meanwhile, combine the ricotta, parmesan and lemon zest in a small bowl. Season to taste with salt and pepper. Spoon a teaspoon of the Mediterranean Basil Pesto into the centre of each mushroom. Top with some of the ricotta mixture.
Grill for a further 5 minutes until golden. Place onto a serving platter, add another dollop of pesto on top of each mushroom, drizzle with extra olive oil and scatter over the rocket. Serve warm with crusty bread.