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Cheese
Camembert
Rocket pesto-filled mushrooms with Camembert

Rocket pesto-filled mushrooms with Camembert

Name: Rocket pesto-filled mushrooms with Camembert
Yield: Serves 2
Cuisine: French recipes
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

Easy
May 2004

Easy
May 2004

Test kitchen approved

Serves 2
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

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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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

Method

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.
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.