Rocket pesto-filled mushrooms with Camembert

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
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

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.

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