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Roasted mushrooms with rocket pesto

Name: Roasted mushrooms with rocket pesto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4 (and makes 350ml pesto)
Cuisine: Italian recipes
Ingredients: 75g cashew nuts; 50g wild rocket; 25g fresh basil leaves; 50g Grana Padano, grated; 150ml extra-virgin olive oil; 250g portabello mushrooms; 25g Grana Padano, shaved

Published: 27 Jun 18
Updated: 18 Mar 24

Try these flavoursome roasted mushrooms, with a punchy rocket pesto, as an easy starter or satisfying lunch.

Easy
July 2007

Test kitchen approved

Serves 4 (and makes 350ml pesto)
Takes 15 minutes to make and 25-30 minutes to bake

Try these flavoursome roasted mushrooms, with a punchy rocket pesto, as an easy starter or satisfying lunch.

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Ingredients

75g cashew nuts
50g wild rocket
25g fresh basil leaves
50g Grana Padano, grated
150ml extra-virgin olive oil
250g portabello mushrooms
25g Grana Padano, shaved

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Method

Preheat the oven to 180°C/fan160°C/gas 4. To make the pesto, place the cashew nuts in a food processor and pulse until finely chopped. Add the rocket, basil and cheese and whizz briefly to mix. Then pour in the oil in a steady slow stream and blend until smooth. Season well with salt and freshly ground black pepperand set aside.
Place the mushrooms on a greased baking tray and spread each with about a teaspoon of pesto. Bake for 25-30 minutes, until the mushrooms are tender, and serve.