Photo: Andrew Ridley
Crunchy pesto & mozzarella baked mushrooms
11 ingredients
5 min
Serves 2
openrecipes
Italian green basil sauce makes a good base for this stuffed, vegetarian dish with creamy mascarpone and light rocket salad
Estimated Nutrition (whole recipe, rough)
964
Calories
28g
Protein
35g
Fat
140g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil , plus extra for greasing
- 1 onion , chopped
- 4 large Portobello mushrooms , stalks finely chopped
- 100g light mascarpone
- zest and juice ½ lemon
- 4 tbsp basil pesto
- 125g ball light mozzarella , chopped
- 25g dried breadcrumbs
- large handful rocket leaves
- 100g cherry tomatoes , halved
- garlic bread , to serve (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes