Rocket pesto-filled mushrooms with Camembert

Rocket pesto-filled mushrooms with Camembert

This quick and easy stuffed mushroom recipe makes for a simple midweek meal

Rocket pesto-filled mushrooms with Camembert

  • Serves icon Serves 2
  • Time icon Ready in 20 minutes

This quick and easy stuffed mushroom recipe makes for a simple midweek meal

Nutrition: per serving

Calories
641kcals
Fat
47.5g (15.5g saturated)
Protein
25.4g
Carbohydrates
30g (4.3g sugar)
Salt
1.9g

Ingredients

  • 2 garlic cloves, crushed
  • 25g fresh rocket
  • 5 tbsp extra-virgin olive oil
  • 65g fresh white breadcrumbs
  • 1 beef tomato
  • 4 large cup-shaped portobello or field mushrooms, stalks removed
  • 150g Camembert, cut into 8 slices
  • Salad, to serve
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Method

  1. Put the garlic, rocket and oil into a food processor and whizz to give a thick, green oil. Add 50g of the breadcrumbs and some seasoning and mix well. Put aside.
  2. Preheat oven to 200°C/fan180°C/gas 6. Cut the beef tomato into 4 slices. Put a slice into each mushroom, then season well. Divide the rocket mixture between each. Lay 2 slices of Camembert across the mushrooms, then transfer on to a baking tray. Sprinkle with the remaining breadcrumbs. Bake for 12-15 minutes until the breadcrumbs are lightly golden and the cheese has melted. Serve 2 mushrooms on each plate with a few dressed salad leaves and plenty of crusty bread.

Nutrition

Nutrition: per serving
Calories
641kcals
Fat
47.5g (15.5g saturated)
Protein
25.4g
Carbohydrates
30g (4.3g sugar)
Salt
1.9g

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