Roasted mushrooms with rocket pesto

Roasted mushrooms with rocket pesto
  • Serves icon Serves 4 (and makes 350ml pesto)
  • Time icon 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.


  • 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


  1. 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.
  2. 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.

delicious. tips

  1. The remaining pesto will keep for 4-5 days in the fridge. Stir into pasta, use as a tasty dressings for salad, or spread onto warm bread for a snack.


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